1 c. buttermilk
2 tbsp. sugar
2 tsp. salt
1 tbsp. shortening or vegetable oil
1/2 c. lukewarm water
2 pkgs. dry yeast
1/2 c. lukewarm water
1 1/2 c. extra sharp grated cheddar cheese
2 c. flour
1/2 tsp. baking soda
4 c. flour

Put buttermilk, sugar, salt and shortening in pan and scald. Pour into large mixing bowl; let cool to lukewarm. Add 1/2 cup lukewarm water. Dissolve 2 packages yeast in 1/2 cup water (about 110 to 115 degrees). Add 1/4 teaspoon sugar. When bubbly the yeast mixture is added to the buttermilk mixture. Mix in soda with the 2 cups flour; add to large bowl, stirring until the lumps are gone. Add grated cheese (room temperature). Stir until smooth.

Add the rest of the flour, or until it is too thick to stir. Knead on board for about 10 minutes, adding flour as necessary. Place in greased bowl; turn dough to grease it on all sides. Cover and leave in warm place until doubled in size. Place on floured board, cover with bowl, let rest about 10 minutes.

Divide dough in halves; knead lightly to squeeze out the air bubbles. Form into loaf shapes and place in greased pans. Let rise until doubled. Bake in 350 degree oven for 1 hour. Turn out of pans and place on rack to cool.