Casserole Cheese Bread

2 envelopes active dry yeast
2 cups warm water
1 tablespoon sugar
2 tablespoons salt
2 tablespoons butter, softened
1/2 cup finely shredded extra-sharp cheddar cheese
1/ cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh oregano leaves of 1 1/2 teaspoon dried
4 1/2 cups all-purpose flour

1. In a large mixing bowl, sprinkle the yeast over the warm water and let dissolve completely. Add the sugar, salt, butter, both cheeses, oregano, and 3 cups of flour and beat with an electric mixer at low speed till well blended. Increase the speed to medium and beat till smooth, about 2 minutes. Scrape the batter off the beaters back into the bowl, and using a wooden spoon, beat in the remaining 1 1/2 cups flour till the batter is smooth. Cover with a sheet of waxed paper and a clean kitchen towel and let rise in a warm area till doubled in bulk, about 45 minutes.

2. Preheat the oven to 375 degrees. Grease a 2 1/2 quart casserole and set aside.

3. With a wooden spoon, beat the batter in the bowl vigorously for 30 seconds, scrape into the prepared casserole, and bake till lightly browned, about 1 hour. Transfer the bread to a wire rack to cool competely, then cut into wedges.

Makes 1 large loaf: 8 servings