1 pkg. (1/4 oz., 7 g.) dry yeast
1/4 c. (60 ml.) warm water (105 to 115 degrees F., 40 to 46 degrees C.)
4 oz. (115 g.) sharp cheddar cheese
5 c. (25 oz., 710 g.) unbleached all-purpose flour
5 tbsp. butter at room temperature, cut into 5 pieces
2 tbsp. sugar
1 tbsp. salt
1 lg. egg
6 to 8 drops Tabasco sauce
1 1/4 c. (300 ml.) ice water
1 c. (240 ml.) yellow cornmeal

Stir yeast into warm water in a 1-quart (1 L.) measure. Insert shredding disc. Place cheese in feed tube and shred, using light pressure. Remove shredding disc and insert dough blade. Add flour, butter, sugar and salt and process for 20 seconds.

Add eggs, Tabasco sauce and ice water to yeast mixture. With machine running, pour liquid through feed tube in a steady stream as fast as flour mixture absorbs it (should take about 35 seconds).

Remove cover and add cornmeal. Continue processing until dough starts to clean the inside of the work bowl, then let machine run for 80 seconds to knead dough.

With floured hands, remove dough from bowl and shape into a smooth ball. Place in a lightly floured large plastic storage bag. Squeeze out air and close end with a wire twist. Let rise in warm place until dough has doubled, about 1 to 1 1/2 hours.

Remove wire twist and punch dough down in bag. Shape into 2 loaves and place each in a greased 6-cup (1.5 L.) loaf pan. Cover with oiled plastic wrap and let rise in warm place until dough rises just about top of pans, about 1 hour.

Bake on middle rack in a preheated 375 degree oven for 35 to 40 minutes. Remove from pans and cool on wire racks. Makes 2 (1 1/2 pound) loaves.