Curses! Foiled again! I was DETERMINED not to make another loaf of bread this weekend since I'm still trying to finish off the one from last weekend, but that wedge of Jarlsberg in my fridge isn't cutting itSELF into chunks and melting into semolina bread. (head shaking) Guess I'd better get on it. Probably a dumb question, but I'm guessing the Parmesan in a can (Kraft) won't fly? Is it better to spend the money on the real deal? Also, have you ever tried to bake fresh mozzarella into bread before? I'm thinking about trying it, but I'd hate to waste the cheese and wreck the bread if it's just going to be a disaster. HHAHA (evil laugh)... A chunk of less expensive Parmesan (try to get some for under $7/lb.) is well worth it for flavor - the pre-grated, silicone-filled "Parmesan" just isn't as rich tasting. And mozzarella should be fine. It'll melt more, but who cares? More ooey-gooey - nothing wrong with that! :) PJH

• Reply