2 pkgs. active dry yeast
3 tbsp. honey
1 tbsp. salt
1 1/3 c. hot water
2/3 c. skim or reg. milk
2 tbsp. vegetable oil
2 c. unbleached flour
1 lg. egg
6 oz. cheese (2 c.)
3 more c. flour
Shortening to grease pans
4 lb. coffee cans

Measure yeast, honey, salt, water and milk (water and milk mixed together, should be very warm to wrist) in a bowl. Stir well. Mix in oil. Add 2 cups flour and stir well until smooth and creamy. Beat egg in well. Grate cheese into bowl, stir well. Add the third cup of flour and beat for 1 minute. Add 1/2 cup flour, beat for 1 more minutes. Add remaining flour, 1/2 cup at a time, and work in well with spoon. Batter must be stirred well to replace kneading.

Pour into greased coffee cans each 1/3 full or 2 cans and 1 (1 1/2 quart) casserole. Place cans in a 9x13 pan with warm water in cold oven. Let rest 20 minutes. Remove from warm water, place cans in cold oven. Turn on to 350 degrees, bake 30 minutes, casserole 40 minutes. Test to doneness with a thin knife or wooden skewer to come out clean.