Vegetable oil
1 c. evaporated milk, room temp.
1/2 c. warm water (125 degrees)
3 tbsp. vegetable oil
2 pkgs. dry fast rising yeast
2 tbsp. sugar
1 tbsp. salt
1/2 tsp. hot pepper sauce (such as Tabasco)
2 c. grated red potatoes (about 2 med.)
2 c. firmly packed grated sharp cheddar cheese (about 8 oz.)
5 c. (about) unbleached all purpose flour
Cornmeal

Lightly brush large bowl with oil. Add milk, water, 3 tablespoons oil, yeast, sugar, salt and hot pepper sauce to bowl. Stir until yeast dissolves. Mix in potatoes and 1 1/2 cups cheese. Gradually mix in enough flour to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if sticky, about 8 minutes. Cover with towel and let rest 15 minutes.

Oil 12" diameter pizza pan. Sprinkle pan generously with cornmeal. Knead dough 1 minute. Form into 6" diameter round. Transfer to prepared pan. Brush loaf with oil. Cover with plastic, then with towel. Place in warm draft free area. Let stand until almost doubled in volume, about 1 hour.

Preheat oven to 400 degrees. Using large sharp knife, score large "X" through top of loaf. Bake 40 minutes. Reduce oven temperature to 375 degrees. Sprinkle top of bread with remaining 1/2 cup cheese. Continue baking until loaf is golden brown, cheese melts and bread sounds hollow when tapped on bottom, about 10 minutes. Transfer to rack and cool.