1 can condensed cheddar cheese soup
1/4 c. butter
1/2 c. cornmeal
1 tbsp. sugar
1 pkg. active dry yeast
2 eggs
About 3 1/2 c. flour

In small saucepan over low heat, stir soup and butter until melts and smooth; remove from heat. In large bowl mix cornmeal, sugar and soup mixture. Cool to 105 to 115 degrees, beat in yeast, then eggs until well blended. Beat flour 1 cup at a time. Cover bowl with damp towel. Let rise about 1 hour. Poke down and knead. Divide in half, makes 2 loaves. Cover, let rise about 25 minutes. Bake at 400 degrees for 35 minutes.