PARMESAN CASSEROLE BREAD

1 (1/4 ounce) package dry yeast
1/4 cup warm (110 to 115 degrees F) water
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup plus 2 tablespoons butter, divided use
1 large egg, lightly beaten
1/2 cup milk, at room temperature
1/2 cup grated parmesan cheese
2 tablespoons fresh-chopped parsley

Grease an 8x1 1/2-inch round baking pan. Set aside.

In a measuring cup, mix yeast with warm water and let sit until softened.

Meanwhile, in a mixing bowl, whisk together flour, sugar and salt. With a pastry blender cut 1/3 of butter into dry ingredients until it resembles coarse meal. Add egg, softened yeast and milk; beat well with an electric mixer on medium speed. Stir in cheese and parsley. Turn into prepared baking pan and cover with oiled plastic wrap. Let rise about 40 minutes or until about doubled in bulk.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Dot top of bread with the remaining 2 tablespoons butter cut into pieces and bake in center of oven 20 to 25 minutes, or until nicely browned. Cut into wedges while still warm.

Makes 8 servings
Source: Sun-Sentinel; April 6, 2006