2 c  Milk
      2 tb Sugar
  1 1/2 ts Salt
      2    Dry yeast
      2 c  Warm water
      8 c  Flour; sifted (8 to 10)
      1 c  Provolone cheese; freshly
           -grated
      2 tb Butter; melted
      2 cl Garlic; crushed
      4 tb Parmesan cheese; coarsely
           -grated
   Combine the milk, sugar and salt in a small saucepan and heat until
  lukewarm. Dissolve the yeast in a large bowl. When the yeast is
  bubbly, stir in the milk mixture. Add about 5 cups flour and the
  provolone and stir to blend well. Beat in enough of the remaining
  flour to make a soft dough. On a floured board, knead until smooth
  and elastic. Grease a large bowl and set the dough in it, turning to
  grease the top. Let rise iin a warm, draft-free place until doubled in
  bulk, about 1 hour. Combine the melted butter with the crushed
  garlic and brush the mixture inside two 10 in. round baking pans.
   Punch dough down and knead 1 minute, then divide dough in half.
   Divide each half into 7 equal pieces. Line the rim of one greased
  baking pan with 6 of the pieces and place the remaining piece in
  the center. Repeat to fill remaining baking pan. Let rise again until
  doubled in bulk, about 45 minutes. Brush tops with water and
  sprinkle with parmesan. Bake in a 375 F oven for 45 minutes, or
  until done.
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