1 3/4 c. milk
1/2 c. water
3 tbsp. butter
6 1/2 or 7 1/2 c. flour
2 tbsp. sugar
1 tbsp. salt
2 pkg. active dry yeast
1 c. shredded sharp cheddar cheese (1/4 lb.)
Melted butter
1/4 tsp. caraway seed (optional)

Combine milk, water and 3 tablespoons butter in a sauce pan. Heat over low heat until liquids are very warm (120 to 130 degrees). butter does not need to melt. Place 6 cups flour, sugar, salt and yeast in bowl. Mix about 1 minute (using dough hook or wooden spoon). Gradually add cheese, then warm liquid mixture. Continue to mix until dough forms a ball or clings to hook and cleans sides of bowl. Knead for 7 to 10 minutes longer or until dough is smooth and elastic.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until double in bulk, about 40 minutes. Punch dough down. Divide dough into 32 equal pieces. Shape each piece into a smooth ball. Arrange 16 balls in a well - greased 10 inch tube pan. Brush with melted butter and sprinkle with half of the caraway seed. Arrange remaining balls of dough on top. Brush with melted butter and sprinkle with remaining caraway seed. Cover, let rise in warm place until doubled in bulk, about 45 minutes. Bake at 375 degrees for 40 minutes or until done. Remove from pan and cool on wire rack. Best served warm.