Dilly Parmesan Bread

2 packages active dry yeast

2 cups warm water(110 to 115 degrees)

4 cups all-purpose flour (4-4 1/2 cups)

1/2 cup Parmesan cheese -- grated

2 tablespoons sugar

2 tablespoons dill weed

2 tablespoons butter or margarine -- softened

2 teaspoons salt

Topping: 2 tablespoons Parmesan cheese -- grated

1 teaspoon butter or margarine -- melted

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 1 loaf.