6Tablespoonsunsalted buttermelted and cooled slightly
1package2 and 1/4 teaspoons dry active yeast
1 and 3/4 to 2cupsall-purpose flour
3ouncesfreshly grated Parmesan cheese, plus more for sprinkling on loafapproximately 1 and 1/4 cups
1/4cupfinely chopped parsley
1egg beaten with 1 Tablespoon water
Preheat the oven to 350ºF. Spray a loaf pan with non-stick spray. Set aside.
In a small bowl, melt the butter and set aside to cool.
In another small bowl, combine yeast and warm water. To obtain the right temperature of water, run your wrist in the stream of tap water, adjusting the temperature until you can no longer feel the temperature of the water on your wrist (you will feel it if it is too hot or too cold). Stir with a fork until dissolved.
Combine flour (start with 1 and 3/4 cups), sugar, and salt in a large bowl (if using a handheld mixer) or the bowl of a stand mixer fitted with the paddle attachment. Add the cooled melted butter and mix on medium speed until coarse and crumbly.
Add the yeast, warm milk, and lightly beaten egg. Turn the mixer to medium speed and beat for one minute. Mixture will be quite wet at first. Increase mixer speed to high and beat an additional 2-3 minutes or until dough becomes elastic. If it does not start to look elastic and pull away from beaters after 3 minutes, add more flour one Tablespoon at a time until it does. Beat in Parmesan and parsley on medium speed until evenly dispersed.
Turn dough out into prepared loaf pan and spread out evenly with your hands. Brush with egg wash. Bake loaf for 25-30 minutes or until golden brown on top. When there are 10 minutes left in the baking time, sprinkle with more Parmesan cheese. You may also sprinkle cheese on at beginning of baking time, if desired. Cheese will be crispier and browner if you do. Remove from oven and allow to cool on a wire rack. Slice and serve while still slightly warm or completely cool. Bread stays fresh covered or wrapped at room temperature up to 5 days or in the refrigerator up to one week. Loaf freezes well-- up to 2 months. Thaw in refrigerator overnight.