1992 Parmesan Bread

• 1 cup water
• 1/4 cup butter or margarine
• 3 cups all-purpose flour
• 1 envelope rapid-rise yeast
• 2 tablespoons sugar
• 2 teaspoons dried onion flakes
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic salt
• 1 large egg
• 2/3 cup grated Parmesan cheese, divided
• 1 tablespoon butter or margarine, melted

1. Heat 1 cup water and 1/4 cup butter in a small saucepan until butter melts. Cool to 120u0b0 to 130u0b0.
2. Combine 2 cups flour and next 6 ingredients in a large mixing bowl. Gradually add liquid mixture to flour mixture, beating at high speed with an electric mixer 1 minute. Add egg, and beat at medium speed 2 minutes. Gradually stir in 1/3 cup cheese and remaining 1 cup flour.
3. Cover and let rest 10 minutes. Place dough in a greased 2-quart round baking dish. Brush with melted butter, and sprinkle with remaining 1/3 cup cheese. Cover and let rise in a warm place (85u0b0), free from drafts, 45 minutes (bread will not double in bulk).
4. Bake at 350u0b0 for 30 minutes or until golden. Cool in dish 10 minutes. Remove to a wire rack. Serve warm or at room temperature.
5. Note: Parmesan Bread may be frozen up to 1 month. Thaw, wrapped in aluminum foil, at room temperature; bake at 350u0b0 for 25 minutes just before serving.

water, butter, allpurpose, yeast, sugar, onion flakes, salt, italian seasoning, garlic salt, egg, parmesan cheese, butter

Taken from www.myrecipes.com/recipe/1992-parmesan-bread (may not work)