1-1/2 (12 oz. can) beer
2/3 c. water
1/2 c. cooking oil
1 1/2 c. whole wheat flour
4-1/2 to 5 c. all-purpose unbleached flour
1/2 c. sugar
1/2 c. wheat germ
2 tsp. salt
2 pkgs. Fleischmann's active dry yeast
1 egg
8 oz. (2 c.) Kraft natural Cheddar or pasteurized process cheese, cut into 1/2 inch cubes

In saucepan, heat first 3 ingredients until very warm (120 to 130°F).

In a large bowl, combine warm liquid, whole wheat flour, 1 cup all-purpose flour, sugar, wheat germ, salt, yeast, and egg. Beat 2 minutes at medium speed. By hand, stir in remaining all-purpose flour. On well floured surface, knead dough until smooth and elastic, about 5 minutes. Place in greased bowl. Cover. Let rise in warm place until light and doubled in size (1 to 1-1/4 hours).

Line 2 (1 quart) casseroles or 9 x 5 inch loaf pans with foil; grease well. Punch dough down. On well floured surface, work cheese cubes into dough, 1/2 at a time, until evenly distributed. Shape into 2 loaves, covering cheese cubes. Place in greased casseroles. Cover. Let rise in warm place until light and doubled in size (45 to 60 minutes).

Heat oven to 350°F. Bake 40 to 50 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from pans.

Makes 2 loaves.