2 1/2 c. flour
2 tbsp. Sugar
1 tsp. salt
2 pkg. dry yeast
1/2 c. milk
1/2 c. water
1/4 c. butter
1 egg
1 tbsp. poppy seed

Combine all filling ingredients in a bowl and set aside. In a large bowl, combine 1-1/2 cups flour, sugar, salt and dry yeast; mix well. In a saucepan, heat milk, water, and butter until warm, add with egg to flour mixture. Blend until moistened. Beat 2 to 3 minutes. Gradually stir in remaining flour to make a stiff batter. Grease a 12 cup Bundt pan, sprinkle with poppy seed. Put 1/2 the batter into the pan. Spread with filling. Top with remaining batter. Don't worry about covering the filling. Cover let rise until doubled about 1 hour.

Bake at 350°F for 35 to 40 minutes. Serve warm.

Filling:

1/4 c. butter, softened
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1 c. shredded cheddar cheese

Mix all ingredients together well.