Herb & Parmesan Cheese Bread

I've been asked to post the recipes for my dinner tonight.  So here they are:

Herb & Parmesan Cheese Bread

5 TO 6 1/2 Cups all-purpose or unbleached flour
3 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons shortening
2 packages, or 4 1/2 tsp regular or quick-acting active dry yeast
2 1/4 cups very warm water (120 to 130 degrees)
2 Tablespoons each of sage, basil, rosemary, and chives (all finely chopped).
4 to 5 Tablespoon grated Parmesan cheese

Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl.  Add warm water.  Beat on low speed 1 minute, scraping bowl frequently.  For herb bread, at this point add the finely chopped herbs.

Stir in enough remaining flour, 1/2 cup at a time, to make the dough easy to handle.

Turn dough onto lightly floured surface, knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up.  Cover and let rise in warm place 40 to 60 minutes or longer, until double.  Dough is ready if indentation remains when touched.

Grease 2 loaf pans, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2 inches.  Punch down dough and divide in half.  Flatten dough for each loaf with hands or rolling pin into a rectangle, 19 x 9 inches.  Fold crosswise into thirds, overlapping the two sides.  Flatten or roll into a square, 9 x 9 inches.  At this point grate some Parmesan cheese onto the dough.  Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf.  Press with thumbs to seal after each turn.  Pinch edge firmly to seal.  press each end with side of hand to seal.  Fold ends under loaf.  Place seam-side down in the pan.  Brush loaves lightly with butter.  Cover and let rise in warm place 35 to 50 minutes, or until double.  Grate more Parmesan cheese on top of loaf after rising. 

Place oven rack in low position so that the tops of the pans will be in the center of the oven.  Heat oven to 425 degrees.  Bake 20 to 30 minutes, or until loaves are deep golden brown and sound hollow when tapped.  Remove from pans.  Brush loaves with butter if desired.  Cool on wire rack.

* This recipe is found in the Betty Crocker's 40th Anniversary Edition Cookbook from 1991. The recipe is a variation of the white bread recipe.