Rosemary Cheese Bread

Stir together:
- 1 TBS dry active yeast
- 1.5 cups warm tap water
- 2 TBS (inexact) honey
Let sit for 5-8 min, until puffy.

Add:
- 3 cups flour (gradually)
- 1 cup freshly grated Parmesan
- 1 cup grated provolone
- 2 TBS fresh or dried rosemary (ground fine)
- 1 tsp freshly ground pepper
- 1.5 tsp salt

Work into a dough, adding flour until dough can be kneaded without sticking everywhere. Turn onto a lightly floured surface and knead aprox 10 minutes. Place in greased bowl, cover and let rise in a warm place for aprox 1 hour or until double in bulk.

Shape into two loaves and place diagonally on greased sheet pans. Cover and let rise in a warm place for 30 minutes (at windrush, its the length of time it takes for the oven to warm up).

Optional egg wash: gently brush the white of 1 egg over the outside of the bread. This will make the loaf a beautiful gleaming golden color when it comes out of the oven.

Bake in a 400 degree oven for about 20 minutes (at Windrush it takes longer - the bread is done when the outside is golden brown, and it goes *thunk!* when you tap the crust). Enjoy!