1 tbsp. dry yeast
1/4 c. warm water
3/4 c. hot water
1 1/2 tbsp. shortening
1 1/2 tbsp. sugar
1/4 c. dry milk
1 tsp. salt
1 tbsp. Dijon mustard
1/2 tsp. rosemary
1/2 tsp. oregano
3 c. flour
2 c. loosely packed shredded sharp Cheddar cheese

Dissolve yeast in warm water; set aside. In mixing bowl, place hot water, shortening, sugar, salt and dry milk and stir. Add mustard. Crush oregano and rosemary leaves and add to mixture. Add 1 cup flour and beat vigorously. Add yeast mixture and beat well. Add grated cheese and remaining 2 cups flour, turn onto floured board and knead until smooth and elastic, about 5-10 minutes.

Put into greased bowl, turn to grease top. Cover and let stand until doubled, about 1 hour. Punch down rest. Shape into loaf pan and let rise until doubled. Bake at 375 degrees for 35-40 minutes.