Herb and Cheese Bubble Loaf

I have been trying to expand my bread-making repertoire, so I was looking through my Better Homes and Gardens cookbook and found this delightful bread recipe. It is easy to make (just follow the instructions) and turns out light and fluffy. If I didn't know that I made it myself, I would have thought it came from a professional bakery.

2 1/2 to 3 cups all-purpose flour
1 Tbsp active dry yeast
1 cup milk
1 Tbsp butter or margarine
1/2 tsp salt
1 cup shredded cheddar cheese or Swiss cheese (4 oz)
1/4 cup butter or margarine, melted
2 Tbsp snipped parsley
1/2 tsp dried oregano, crushed
1/2 tsp dried marjoram, crushed

In a large mixing bowl combine 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1 Tbsp butter, and 1/2 tsp salt just until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed 3 minutes. Stir in cheese and as much of the remaining flour as you can.

Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till nearly double in size (about 1 hour - less in higher altitudes).

Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 1 1/2 quart casserole or a loaf pan. Stir together the 1/4 cup melted butter, parsley, oregano, and marjoram. Set aside.

To shape, on a floured surface roll out dough from center to edges, forming and 8x6-inch rectangle; cut into 48 pieces. Gently pull each portion of dough into a ball, tucking edges beneath. Roll each ball in butter mixture. Arrange balls, smooth sides up, in prepared casserole or pan. Cover; set rise in a warm place till nearly double (30-40 min).

Bake at 375º oven 35-40 minutes or until bread sounds hollow when tapped (cover loosely with foil the last 10-16 minutes of baking to prevent overbrowning). Remove bread from casserole or pan. Serve warm.