1 pkg. yeast
1/4 c. lukewarm water
1 tbsp. sugar
1 tsp. salt
1 tsp. fresh ground black pepper
3/4 tsp. dry basil, crushed
2 c. whole wheat flour
3 1/2 to 4 c. unbleached white flour
2 tbsp. melted butter
1 1/2 c. warmed milk
1 egg
1/4 tsp. Tabasco sauce
4 oz. sharp Cheddar cheese, grated

Soften the yeast in the lukewarm water with 1 teaspoon sugar. In a large mixing bowl, combine remaining sugar, salt, pepper, basil, and 1 1/2 cups whole wheat flour.

Beat the egg with the softened butter, warm milk and Tabasco sauce. Add it to the flour mixture and stir, then add the yeast and stir again until it is smooth.

Add the remaining whole wheat flour and enough white flour to make a stiff dough, flour a board, and turn the dough out to knead. Use only what flour is necessary to keep it from sticking while you knead. When the dough is smooth and elastic, put it in a large buttered bowl, turn it over once, cover with a towel, and leave in a warm place to rise until double, about 1 hour.

Punch it down and knead in the cheese, little by little. The dough should be very elastic and hard to knead now; this is good. When the cheese is evenly distributed, form 2 loaves and place them in lightly greased pans. Cover with a towel again and let rise until nearly double. Bake in a preheated 400 degree oven for 15 minutes, then lower the heat to 350 degrees and bake for 35 minutes more.