Italian Cheese Bread

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

-grated 2 tb Butter; melted

2 cl Garlic; crushed

4 tb Parmesan cheese; coarsely

-grated 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.
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