3 to 3 1/4 c. flour
1 pkg. dry yeast
1/2 c. milk
1/2 c. water
1/2 c. oil
1/4 c. sugar
1 tsp. salt
2 eggs
1 c. grated cheddar cheese, if desired

Stir together 1 1/2 cups flour and yeast. Heat milk, water, oil, sugar, and salt over low heat only until warm, stirring to blend. Add liquid ingredients to flour yeast mixture and beat until smooth, about 2 minutes. Blend in eggs and cheese. Stir in rest of flour to make a stiff batter. Beat until batter is smooth and elastic. About 1 minute on medium speed or 150 strokes by hand. Divide into 2 well greased 1 pound coffee cans. Cover with plastic lids and let rise in a warm place (80-85 degrees) until light and bubbly, about 1 hour. (Batter should be 1/4 to 1/2 inch below can cover.) Remove lids and bake in a preheated oven 350 degrees 30-35 minutes. Cool in cans for 15 minutes before removing.