7-8 c. unsifted flour
1/3 c. sugar
1 tbsp. salt
2 pkgs. Fleischmann's active dry yeast
2 c. water
2/3 c. milk
3 c. (3/4 lb.) shredded sharp Cheddar cheese
Melted Fleischmann's butter

In a large bowl, thoroughly mix 2 1/2 cups flour, sugar, salt, and undissolved yeast. Combine water and milk in saucepan. Heat over low heat until liquids are very warm, 120-130 degrees. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add cheese and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto board. Cover; let rest 15 minutes.

Divide dough in half. Roll each half to a 9x14 inch rectangle. Shape into loaves. Place in greased 9x5x3 inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake on lowest rack position at 375 degrees for about 40 minutes or until done. Remove from pans and cool on wire racks. Brush tops with melted butter.