4 terra cotta flower pots (5"x5")
Solid shortening
1 3/4 c. water (120-130 degrees F.)
3 tbsp. butter
2 tbsp. honey
4 lg. eggs
1 egg white
7 c. unbleached all purpose flour
2 env. dry yeast
1 tbsp. sugar
2 tsp. salt
1 tsp. baking powder
2 c. shredded cheddar cheese
1 egg yolk, beaten
Poppy seeds

Preheat oven to 375 degrees. Wash and generously grease flower pots with shortening. Bake 5 to 10 minutes, or until pots are heated and shortening has been absorbed. Re-grease and bake 5 to 10 minutes more. Set aside to cool. When cool, butter pots generously and line sides with buttered wax paper. Do not line bottom.

Lightly grease large bowl; set aside. Combine water, butter and honey in mixing bowl. Beat in 4 eggs and egg white, 3 1/2 cups flour, yeast, sugar and salt, mixing until thoroughly combined. Continue to beat 2 minutes, then add baking powder and additional flour, 1/2 cup at a time, beating constantly until soft dough is formed. Quickly mix in cheese.

Turn dough onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place in prepared bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and let stand in warm place until doubled in volume. Punch down and let rise again until doubled.

Punch dough down once more and turn out onto lightly floured board. Knead out 2 minutes, then divide into 4 equal sections. Knead briefly, then separate each section into 7 to 10 balls. Layer balls of dough in each pot, placing last ball in center. Repeat with remaining pots. Cover lightly with plastic wrap and allow dough to rise in a warm place to top of pots.

Preheat oven to 425 degrees. Brush each bread with egg yolk, sprinkle with poppy seeds. Place double thickness of foil on oven rack. Bake bread 10 minutes. Reduce heat to 375 degrees and bake until golden brown and sounds hollow when tapped; about 25 to 30 minutes. If top browns too fast cover with foil. Cool pots on rack 15 minutes, then carefully remove bread and let cool. Makes 4 loaves.