Recipe - Dilly Parmesan Bread

2 pack Active dry yeast
2 cup Warm water(110 to 115
degrees)
4 cup Allpurpose flour (44 1/2
cups)
One half cup Parmesan cheese, grated
2 tablespoon Sugar
2 tablespoon Dill weed
2 tablespoon Butter or margarine,
softened
2 teaspoon Salt

TOPPING
2 tablespoon Parmesan cheese, grated
1 teaspoon Butter or margarine, melted

In a mixing bowl, dissolve yeast in water. Add 3 cups of flour, Parmesan
cheese, sugar , dill , butter, and salt; beat until smooth, about 2
minutes. Gradually beat in remaining flour (do not knead). Place in a
greased bowl; turn once to grease top. Cover and let rise in a warm place
until doubled, about 45 minutes. Stir batter down and beat 25 strokes with
a spoon. Place in a greased 9in. springform pan (do not allow to rise).
Sprinkle with Parmesan cheese. Bake at 375 degrees for 5560 minutes or
until golden brown. Brush with butter. Remove from pan and cool on a wire
rack. Yield: 1 loaf.

NOTES : Submitted by Marian Bell, Cedar Grove, New Jersey Recipe by: Taste
of Home, June/July, 1997 Posted to MCRecipe Digest V1 #658 by
NGavlak@aol.com on Jul 6, 1997