Parmesan Appetizer Loaf - cooking recipe

Ingredients

1 pkg. dry, active yeast
1/4 c. warm water (105~ to 115~)
3/4 c. lukewarm milk, scalded, then cooled
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. butter or margarine
3 1/2 to 3 3/4 c. plain flour
1/2 c. butter or margarine, melted
5 oz. shredded Parmesan cheese

Preparation

Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, 1/4 cup butter and 2 cups flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board.
Knead until smooth and elastic, about 5 minutes.
Place in a greased bowl.
Turn greased side up.
Cover and let rise in warm place until double, about 2 hours.