Herb and Cheese Bubble Loaf

"I am a definite bread lover and usually end up making it most Mondays. I love this loaf - it's hard not to just keep picking at it all day! Yum! Try it with the Minestrone soup that I've included. The soup is so fast and easy that it makes up for the time spent on the bread."
-Amy Stanger

Ingredients:
2 1/2 to 3 C all-purpose flour
1 pkg. active dry yeast
1 C milk
1 T butter or margarine
1 C shredded cheddar cheese or Swiss cheese
1/4 C butter or margarine, melted
2 T snipped parsley
1/2 tsp dried oregano, crushed
1/2 tsp dried marjoram, crushed

Directions:
In a small saucepan heat and stir milk, 1 T butter and 1/2 tsp salt until butter almost melts. Add milk mixture to 1 C flour and yeast. Beat with a mixer until well-blended. Stir in cheese and as much of remaining flour as you can.

Turn dough on floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. Let dough rise in a lightly greased bowl for 1-2 hours.

Punch dough down. Stir together the 1/4 C melted butter, parsley, oregano and marjoram. Set aside. Pull off enough dough to make a ping-pong sized ball. Roll the ball in the butter mixture and put in a greased 1 1/2 quart round casserole dish. Continue to make balls, dipping them in the butter mixture and stacking them up with smooth sides up in the casserole dish. Cover and let rise for 1 hour.

Bake in a 375 degree oven for 35-40 minutes or til bread sounds hollow when tapped. Baste top with butter to make it look better. Serve warm.