When my wife and I were first married 40 years ago, I combined elements of three recipes to create this tasty bread. It's been a favorite ever since. Neither one of use can remember why we called it "Cheesy Moon Bread", but that's what I wrote on the recipe card and I'm sticking with it.  I have used this recipe for everything from loaves and rolls to pizza crust, and I've baked it in or on a variety of pans. Our favorite is atop a thin layer of cornmeal on a baking stone. However you make it, resist the temptation to eat it right out of the oven. Let it cool for at least 15-20 minutes. Then tear off a chunk, slather it in butter, have a taste, and roll your eyes back in your head.