1 pkg. dry yeast
1/4 c. warm water
1 3/4 c. milk, scalded
1/4 c. sugar
2 tsp. salt
2 tbsp. butter
3 c. sharp Cheddar cheese, shredded
5 1/2 c. flour (approximately)

Sprinkle yeast over warm water and stir to dissolve, set aside. To the milk add sugar, salt and butter and 2 cups of shredded cheese. Stir until butter and cheese are melted - cool to lukewarm. In large bowl combine 2 1/2 cups flour, cheese mixture, yeast and remaining cheese. Beat for 2 minutes at medium speed on mixer, until smooth.

Add additional flour, one cup at a time. Stir until dough leaves the side of the bowl. On floured surface, knead about 10 minutes or until smooth and elastic. Place in greased bowl, turn to grease top. Cover and let rise until double in bulk about 1 1/2 hours. Punch down. Divide in half.

Round into balls. Let rest 10 minutes. Flatten dough and fold in half. Pinch seams tightly. Turn seams under and fit into two 8 1/2 x 4 1/2 inch greased loaf pans. Let rise about 1 hour or until dough is about 1 inch above edge of pan. Bake at 375 degrees for about 40 minutes. The loaves might brown too quickly, if this happens cover the loaves with aluminum foil.