1 c. Dr. Pepper
1 tbsp. sugar
2 1/2 tsp. salt
2 tbsp. shortening
6 c. sifted flour, approximately
1/2 lb. cheddar cheese
3 pkg. active dry yeast
1/2 c. very warm water
1 c. lukewarm Dr. Pepper

Heat 1 cup Dr. Pepper until it steams, stir in sugar, salt, and shortening. Pour into large bowl, cool to lukewarm. Stir in 2 cups flour; beat until smooth. Grate cheese over dough. In small bowl sprinkle yeast into the very warm water. Stir until dissolved. Add to flour mixture. Stir in 1 cup lukewarm Dr. Pepper and mix well.

Add 4 cups flour all at once. Beat until smooth. Add more flour if necessary to make medium stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic (about 10 minutes). Place in greased bowl. Grease top of dough. Cover and let rise in warm place free from draft, about 1 hour or until doubled in bulk. Punch dough down and let rest, covered on board for 5 minutes. Divide dough in half. Shape into loaves and place in greased 9 x 5 x 3 inch loaf pans. Cover; let rise in warm place, free from draft, about 30 minutes or until doubled in bulk. Bake at 400 degrees for 40 minutes.