Herby Cheese Bread

I have to try this recipe while I still have fresh herbs growing outside.  I realize this will keep me from using my Penzeys spices but there will be plenty of time for that during the long cold winter. :(

3 1/2 C. flour, divided
2 pkgs. regular or quick rise yeast
2 tbsp. sugar
1/2 tsp. rubbed sage
1/2 tsp. cracked rosemary
1/4 tsp. thyme
1/4 C. butter or margarine, melted
1 1/4 C. warm water
1 egg
1 tsp. salt
1 C. small cheddar cheese chunks

Preheat oven to 375 degrees.  In a large bowl,  combine 1 1/2 C of the flour, the yeast, sugar and herbs.  Mix well.  Add the warm water, melted butter, and egg.  Make sure the water and butter are warm but not boiling hot.  Blend at low speed until moistened and then beat at medium speed for 3 minutes until well combined.  Stir in the salt and remaining flour by hand to make a stiff dough.  Add the cheese.  Spoon into a greased casserole dish (2 1/2 quart glass or ceramic).  Cover the dish and let the dough rise in a warm spot until doubled in size; about 35 minutes-1 hour, depending on the yeast.  Do not let the dough rise over the rim of the dish as it will flop over the sides while baking.  Bake at 375 for 30 to 40 minutes, until the crust feels firm  and the loaf is nicely browned.