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Parmesan Casserole Bread

1 package (2-1/4 t.) dry active yeast
1/4 cup warm water
1/4 cup milk
1-1/2 cup unbleached all-purpose flour or bread flour
1 Tbsp sugar
1/2 tsp salt
1/3 cup butter or margarine (I use unsalted butter)
1 beaten egg
1/2 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley OR 2 tsp dried parsley

Soften active dry yeast in warm water. Meanwhile, mix flour, sugar,
and salt into mixing bowl. With pastry blender or fork, cut in
butter until mixture resembles coarse meal. Add egg, softened
yeast, and milk. Beat well. (I use stand mixer with dough hooks
for about 3 minutes on low speed.) Stir in cheese and parsley.

Turn into greased 8 x 1-1/2-inch round pan. Cover and let rise
until double, about 40 minutes. Dot with more butter. Bake at
375 degrees for 20-25 minutes. Cut into pie-shaped wedges. Makes
6.

Note: I sometimes use 1 tsp each of dried basil and oregano when
I make an Italian dinner. It's delicious either way.

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