6-7 c. flour
3 tbsp. sugar
1 tsp. salt
1/4 tsp. garlic salt
1 (8 oz.) pkg. sharp Cheddar cheese
2 (1/4 oz.) pkgs. dry yeast
1 1/2 c. water
2 tbsp. oil
1 egg

In large bowl, combine 2 1/2 cups flour, sugar, garlic, salt and yeast. In large saucepan, heat water, oil and cheese until very warm (cheese does not need to melt completely). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in by hand 3-5 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1 to 1 1/2 cups flour into dough, until dough is smooth and elastic, approximately 10 minutes.

Place dough in greased bowl; cover with plastic wrap and cloth towel. Let rise in warm place until doubled in size, approximately 1 to 1 1/2 hours. Punch down. Let rest on counter, covered with inverted bowl for 15 minutes. Divide dough in half, roll each half lengthwise into a 9x12 inch rectangle. Cut lengthwise into three 3x12 inch strips. Braid strips together; tuck ends under.

Place on greased cookie sheet, cover; let rise in warm place until doubled in size, about 30-45 minutes. Brush loaves with mixture of 1 egg white and 1 tablespoon water, sprinkle with poppy seed or sesame seed. Bake in 375 degree oven for 25-30 minutes until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets, cool.