1 pkg. active dry yeast
1 1/4 c. warm (105 to 115 degrees) water
1 c. (4 oz.) shredded sharp Cheddar cheese
2 tbsp. shortening
2 tbsp. sugar
2 tsp. salt
1 tsp. caraway seed
2 2/3 c. flour
Melted butter

In large mixer bowl, dissolve yeast in warm water. Add cheese, shortening, sugar, salt, caraway seed, and 2 cups flour. Blend 1/2 minute on low speed, scraping bowl occasionally. (By hand, beat 300 vigorous strokes). Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let sit in warm place until double, about 30 minutes. Stir down batter by beating over 25 strokes. Spread evenly in greased 9x5x3 inch loaf pan.

Smooth out top of batter by patting into shape with floured hands. Cover; let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake 45 minutes or until loaf sounds hollow when tapped. Brush top with melted butter. Remove from pan; cool on wire rack.