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Italian Parmesan Bread

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 cups all-purpose flour, divided
1/4 cup butter or margarine, softened
1 egg, beaten
2 tablespoons sugar
1 teaspoon salt
1-1/2 teaspoons dried minced onion
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/2 cup grated Parmesan cheese, divided
Melted butter or margarine

In a large mixing bowl, dissolve yeast in warm water. Add 2 cups

Printed from tasteofhome.com Nov 19, 2008

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Italian Parmesan Bread cont.

flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low
speed until mixed, about 30 seconds; increase speed to medium and
continue beating for 2 minutes. Stir in remaining flour and 1/3 cup
cheese; beat until smooth. Cover bowl and let rise in a warm place
until doubled, about 1 hour. Stir batter 25 strokes. Spread batter
into a greased 1-1/2-qt. casserole; brush with melted butter and
sprinkle with the remaining cheese. Cover and let rise until doubled,
about 30 minutes. Bake at 350° about 35 minutes or until golden
brown. Cool on wire rack 10 minutes before removing from the
casserole.

Yield: 1 loaf.