ingredient 1 1 cup of lukewarm water 4 tablespoons soft or sliced ​​butter 1 1/2 cups Sir Lancelot unbleached high-gloss flour 1 1/2 cups King Arthur 1 tablespoon sugar 1/4 cup special dry milk from Baker 1/3 cup Vermont cheese powder 4 teaspoons Pizza Dough Taste 1 1/4 teaspoon salt 3/4 teaspoon onion powder 2 1/2 teaspoons instant yeast 1 1/3 cups grated cheese 2 1/2 tablespoons melted butter Preparation! Combine all dough ingredients, place the dough in a lightly greased dish or a large (8-cup) size, cover it, let the dough drain gently and divide it into pieces of chestnut. Divide the dough in half, then each piece in half again, etc. Works well; you want to eat more than 64 pieces of dough. Lightly grease a bread pan and cover the bottom with parchment or foil. Grease the parchment or foil. Place 16 pieces of dough in the bottom of the pan and place them close together. Sprinkle with 1/3 cup of the grated cheese. Place another 16 pieces of dough on top of the first layer. Sprinkle with 1/3 cup of cheese, and sprinkle or brush with some more melted butter. Repeat with the remaining pieces of dough, make two more layers. Cover the pan and let the bread rise for 30 – 60 minutes. At the end of the rise time, preheat the oven to 350. Bake the bread for 20 minutes. bake for another 15 to 20 minutes, until an instant reading thermometer inserted into the center registers approximately 190. Remove the bread from the oven and serve warm.