---------- Recipe via Meal-Master (tm) v8.05
       Title: Italian Cheese Bread
  Categories: Breads, Italian
       Yield: 1 servings
       2 c  Milk
       2 tb Sugar
   1 1/2 ts Salt
       2    Dry yeast
       2 c  Warm water
       8 c  Flour; sifted (8 to 10)
       1 c  Provolone cheese; freshly
       2 tb Butter; melted
       2 cl Garlic; crushed
       4 tb Parmesan cheese; coarsely
    Combine the milk, sugar and salt in a small saucepan and heat until
   lukewarm. Dissolve the yeast in a large bowl. When the yeast is
   bubbly, stir in the milk mixture. Add about 5 cups flour and the
   provolone and stir to blend well. Beat in enough of the remaining
   flour to make a soft dough. On a floured board, knead until smooth
   and elastic. Grease a large bowl and set the dough in it, turning to
   grease the top. Let rise iin a warm, draft-free place until doubled in
   bulk, about 1 hour. Combine the melted butter with the crushed
   garlic and brush the mixture inside two 10 in. round baking pans.
    Punch dough down and knead 1 minute, then divide dough in half.
    Divide each half into 7 equal pieces. Line the rim of one greased
   baking pan with 6 of the pieces and place the remaining piece in
   the center. Repeat to fill remaining baking pan. Let rise again until
   doubled in bulk, about 45 minutes. Brush tops with water and
   sprinkle with parmesan. Bake in a 375 F oven for 45 minutes, or
   until done.