7 c. all-purpose flour, divided
2 tbsp. sugar
1 tbsp. salt
2 pkg. dry yeast
2 1/4 c. milk
3 tbsp. butter
2 eggs, beaten
4 c. shredded, extra sharp Cheddar cheese

Combine 2 1/2 cups flour, sugar, salt and yeast in large mixing bowl. Combine milk and butter in small saucepan; bring to a boil over medium heat. Cool to lukewarm; add flour mixture and beat until blended. Add 1 cup flour; beat well. Stir in eggs, cheese and remaining 3 1/2 cups flour. Turn dough out onto a floured surface; knead until dough is smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from drafts until doubled in bulk.

Punch dough down and divide into 2 loaves. Place in greased 9 x 5 x 3 inch loaf pans. Cover and let rise in warm place, free from drafts until doubled in bulk. Bake at 375 degrees for 35-45 minutes. Remove loaves from pans at once and cool on wire racks.