3/4 cup milk, scalded
6 ounces blue cheese, crumbled
1 tablespoon finely chopped onion
1 tablespoon butter or margarine
1 envelope active dry yeast
1/4 cup lukewarm water (105°F)
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon dillweed
2 teaspoons crushed parsley
2-1/4 cups bread flour

In a large mixing bowl, combine milk, blue cheese, onion, and butter; stir until butter melts. Cool to lukewarm (105°F). In a small bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Add dissolved yeast, salt, dillweed, parsley, and 1 cup flour to milk mixture; beat until smooth. Add remaining flour; beat until smooth. Cover; let rise in a warm, draft-free place until doubled, about 45 minutes.

Spray 1-1/2 quart casserole with non-stick vegetable spray. Stir batter down; place in prepared casserole. Cover; let rise for 30 minutes.

Preheat oven to 400°F. Bake 35 to 40 minutes or until tester inserted in center comes out clean. Remove from casserole; cool completely on a wire rack.

Makes 1 loaf