1 c. milk
3 tbsp. sugar
1 tbsp. salt
1 tbsp. butter
1 c. warm water
2 pkgs. dry yeast
1 c. grated sharp cheese
4 1/2 c. all-purpose flour

Scald one cup of milk, stir in 3 tablespoons sugar, 1 of salt and 1 of butter. Cool to lukewarm. Measure one cup warm water into large bowl. Sprinkle in 2 packages dry yeast. Stir until dissolved. Add to lukewarm milk mixture, 1 cup grated cheese, 4 1/2 cups all-purpose flour. Stir until well blended. Cover, let rise in warm place until more than double in size, about 45 minutes.

Stir batter down and beat vigorously for 1/2 minute. Turn into greased 1 1/2 quart casserole or two 9 x 5 x 3 inch loaf pans. Bake uncovered in 375 degree oven about 45 minutes. Grease with butter after removing from oven.

Bread is more moist when baked as a casserole. To cut round loaf, cut into quarters and slice each quarter. It toasts well and freezes well.