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| 2 Packung | dry yeast active |
| 2 Tasse | Warm water(110 to 115 degrees) |
| 4 Tasse | All-purpose flour (4-4 1/2 cups) |
| 1/2 Tasse | parmesan grated |
| 2 Esslöffel | sugar |
| 2 Esslöffel | dill weed |
| 2 Esslöffel | Butter or margarine, softened |
| 2 Teelöffel | salt |
| 2 Esslöffel | parmesan grated |
| 1 Teelöffel | butter or margarine, melted |
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In a mixing bowl, dissolve yeast in water. Add 3 cups of flour, Parmesan cheese, sugar , dill , butter, and salt; beat until smooth, about 2 minutes. Gradually beat in remaining flour (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter down and beat 25 strokes with a spoon. Place in a greased 9-in. Springform pan (do not allow to rise). Sprinkle with Parmesan cheese. Bake at 375 degrees for 55-60 minutes or until golden brown. Brush with butter. Remove from pan and cool on a wire rack. Yield: 1 loaf.
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