3 c. Gold Medal Better for Bread flour
1 pkg. active dry yeast
1 tsp. salt
2/3 c. butter, softened
1/2 c. very warm water (120-130 degrees)
1/2 c. very warm milk (120-130 degrees)
2 eggs
1 c. shredded Cheddar cheese (4 oz.)
1/2 tsp. coarse ground or freshly cracked pepper

Mix 1 cup of flour, yeast, salt and butter. Add warm water and warm milk. Beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double in bulk. (Batter is ready if indentation remains when touched with floured finger.)

Grease very well a 2 quart casserole or loaf pan. Stir down batter by beating about 25 strokes. Spread evenly in casserole or loaf pan. Cover; let rise about 40 minutes or until double. Heat oven to 375 degrees. Place loaf on low rack so that top of casserole is in center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove from casserole. Brush top of loaf with butter. Serve warm or cool; cut into wedges with serrated knife. Makes 1 loaf.

VARIATIONS: Omit cheese and pepper. Stir in 1 clove of garlic (crushed); sprinkle top of loaf with grated Parmesan cheese before baking, - OR-; Stir in 1 tablespoon of dried parsley, 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil.-OR- Stir in 1 small onion, finely chopped and 1 tablespoon dried dill weed; brush top of loaf with butter and sprinkle with sesame seed or poppy seed before baking.