1 kg active dry yeast
1 tablespoon honey
1/2 cu warm water, divided
2-1/2 cups all-purpose flour
1/3 cup instant non-fat dry milk powder
2 tablespoons butter or margarine, melted
1 teaspoon salt
2 eggs, beaten separately
Cheese topping

Combine yeast and honey in 1/4 cup warm water, stirring well. Set aside. In a food processor bowl, add flour, milk powder, butter, and salt. Top with cover and process until well-blended. Add yeast mixture and 1 egg to flour mixture; process until well-blended. With the processor running, pour remaining 1/4 cup warm water through the food chute in a slow steady stream. Process until well blended. Let dough stand 1-1/2 minute. Place dough in well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Divide dough into 2 equal portions. Pat each portion evenly into a greased 8-inch round cake pan. Beat remaining egg; brush tops of dough with beaten eggs and sprinkle with Cheese Topping. Let rise in a warm place, free from drafts, 1 hour. Bake at 375 for 18 to 20 minutes. Remove from pans; cool on wire racks. To serve, cut into wedges.

Cheese Topping:

2 tablespoons Parmesan cheese
2 tablespoons finely chopped pecans
1 teaspoon sesame seeds, toasted
1/8 teaspoon ground ginger

Combine all ingredients. Mix well.