1 1/2 c. milk
1/2 c. warm water
2 tbsp. sugar
1 tbsp. salt
2 tbsp. butter
1 pkg. (8 oz.) pasteurized process Swiss or American cheese NOT natural
cheese
5 c. sifted flour
2 pkg. active dry yeast

Preheat oven to 350 degrees. Makes 2 loaves 8 x 4 inches.

In pan, warm milk, water, sugar, salt, butter and cheese (cheese does not have to melt completely). Cool to lukewarm. In bowl, combine 2 cups flour with yeast; add warm (not hot) cheese mixture.

Beat 3 minutes at medium speed. By hand, gradually stir in remaining 3 cups flour; knead on lightly floured surface until smooth, about 5 minutes. Place in greased bowl, turn to grease top.

Cover, let rise until doubled in size, 45 to 60 minutes. Punch down; divide in half and shape into two (11 x 15 inch) rectangles. Cut each rectangle into 3 long strips, leaving strips joined at one end; braid.

Place in greased 8 x 4 inch pans. Cover; let rise in warm place until light and doubled; 45 to 60 minutes. Bake 40 to 45 minutes. Remove immediately from pans.