5 1/2 to 6 c. all-purpose flour, divided
2 tbsp. sugar
2 tsp. salt
1 pkg. dry yeast
3/4 tsp. dried whole oregano
3/4 tsp. dried whole basil
1 c. milk
1/4 c. butter
1 c. cooked mashed potatoes
2 eggs
2 c. (8 oz.) shredded Cheddar cheese
Melted butter

Combine 2 cups flour, sugar, salt, yeast, oregano, and basil. Heat milk and 1/4 cup butter in a small saucepan to 120 to 130 degrees. Gradually add hot mixture to flour mixture, beating 2 minutes at medium speed of electric mixer, scraping sides of bowl occasionally. Add 1 cup flour, potatoes, eggs and cheese. Beat an additional 2 minutes at low speed. Gradually stir in enough of the remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead 8 to 10 minutes until smooth and elastic. Shape into a ball, and place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide in half; divide each half into thirds. Roll each third into a 10 1/2 inch rope. Place 3 ropes, side by side, on a greased baking sheet; braid. Tuck ends under to seal. Repeat with remaining 3 ropes. Place 3 inches apart on a lightly greased baking sheet. Brush with melted butter. Let rise in a warm place (85 degrees), free from drafts, 45 minutes or until almost doubled in bulk.

Bake at 375 degrees for 25 to 30 minutes. Cool on wire racks. Brush with melted butter. Yield: 2 loaves.