2 cups water
¼ cup granulated sugar
2-3 teaspoons salt
2 tablespoons butter, at room temperature
½ cup non-fat dry milk
12 ounces sharp cheddar cheese,
grated (3 cups; divided)
6 cups bread or all-purpose flour,
approximately (divided)
1 package dry yeast
In saucepan, heat the water to scalding (but barely) over low heat and stir in the sugar, salt, butter, dry milk and 2 cups (8 ounces) cheese. Remove from heat and stir until the butter and cheese are melted.
Set aside to cool sufficiently so you can test the water comfortably with a finger (120 degrees F).
In a mixing or mixer bowl, combine 2½ cups flour, the cheese mixture and yeast. With an electric mixer, beat for 2 minutes at medium speed or 150 strong strokes with a wooden spoon. When the batter is smooth, add the remaining 1cup cheese.
Add the remaining 3½ cups flour, 1 cup at a time, stirring with a wooden spoon and then by hand until the dough is roughly formed and leaves the sides of the bowl.
If it is wet or slack, add additional small portions of flour. Use the dough hook in the mixture.
If kneading by hand, turn the dough out onto a floured work surface and knead with a strong push-turn-fold motion until it is smooth and elastic, about 10 minutes. If under a dough hook, knead for 6 to 8 minutes in the mixer bowl.
(The whole process also can be done in food processor fitted with a plastic blade. Pulse the machine to combine the 2½ cups flour, the cheese mixture and the yeast. Add the additional cheese and flour, ½ cup at a time, processing after each addition, until the dough is no longer wet but soft and slightly sticky. Process until the dough forms a ball and let the ball spin on the blade for 50 seconds to knead.
Place the dough in a bowl (it need not be greased because of the butterfat in the dough) and cover with plastic wrap drawn tightly over the bowl. Let sit in a warm place (80 to 100 degrees) until the dough has doubled in bulk, about 1 hour.
If the recipe is prepared with a fast-rising yeast and at the recommended higher temperatures, reduce rising times by approximately half.
Remove the plastic wrap and turn out the dough onto a floured work surface. Punch down the dough and divide in half. Flatten the dough pieces with your palms, fold in half, pinch the seams together, turn the seams under and plump the loaves to fit into 2 greased 8½-by-4½-inch baking pans.
Cover the pans with wax paper or cloth and return to a warm place until the dough has doubled in volume, about 45 minutes. It will rise about 1 inch above the edge of the pans.
Preheat oven to 375 degrees 20 minutes before baking.
Place the bread in the oven and bake until a cake-tester inserted in the middle of the loaf comes out clean and dry, about 45 minutes. It will rise about 1 inch above the edge of the pans.
This loaf browns easily, so watch it closely after 30 minutes. If necessary, cover with foil or brown paper to keep it from scorching.
Remove the bread from oven. Turn the loaves out of pans and leave on a metal rack to cool before slicing.
This bread is outstanding toasted. Cut the slices thin – no more than ½-inch thick. Makes 2 medium loaves.