3-3 1/4 c. enriched flour
1 pkg. dry yeast
1/2 c. milk
1/2 c. water
1/2 c. oil
1/4 c. sugar
1 tsp. salt
2 eggs
1 c. (4 oz.) grated cheddar cheese, if desired

Stir together 1 1/2 cups flour and yeast. Heat milk, water, oil, sugar, and salt over low heat only until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand.

Blend in eggs and cheese. Stir in flour to make a stiff batter. Beat until batter is smooth and elastic, about 1 minute on medium speed or 150 strokes by hand. Divide into 2 well-greased 1-pound coffee cans; cover with plastic lids.

Let rise in warm place until light and bubbly, about 1 hour (batter should be 1/4 to 1/2-inch below can covers). Remove lids; bake at 375 degrees for 30-35 minutes. Cool in cans 15 minutes before removing.