Cheese and Herb Bubble Loaf

I got this recipe from one of my friends. When I tried it I just had to make it!!! You should too!!! 

2 1/2-3 cups all-purpose flour
1 pkg. active dry yeast
1 cup milk
1 tbsp butter
1 cup shredded Cheddar cheese 

1/4 cup butter or margarine, melted
2 tbsp snipped parsley
1/2 tsp dried oregano, crushed
1/2 tsp dried marjoram, crushed( not the butter stuff it's a spice)

In a large mixing bowl, combine 1 cup of the flour and yeast; set aside. In a small saucepan, heat and stir milk, 1 tbsp butter, and 1/2 tsp salt just until warm 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 remaining flour as you can.

Turn dough onto a floured surface, and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes). Shape dough into a ball, and place in a lightly greased bowl; turn once. Cover, and let rise in a warm place for about an hour or until dough rises to nearly double in size.

Punch dough down, and turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Meanwhile, lightly grease a 1 1/2 qt. casserole or a 9×5x3-inch loaf pan. Stir together the 1/4 cup melted butter, parsley, oregano, and marjoram. Set aside.

To shape, roll out dough on a floured surface, from center to edges, forming an 8×6-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, and let rise in a warm place for about 30-40 minutes or until dough is nearly double in size.

Bake in a 375 degree oven 35-40 minutes or until bread sounds hollow when tapped (cover loosely with foil the last 10-15 minutes of baking to prevent over browning). Remove bread from casserole or pan. Serve warm. Makes 1~2 loafs.