2 c. water                         375 degree oven
1 tbsp. active dry yeast                       
1/4 cup sugar                      45 minutes (cover with foil after 30 min if browning too fast)
2 tsp salt
2 tbsp. butter
1/2 cup powdered milk
3 cups (12 oz) chedder cheese shredded
6 flour 

In a saucepan, scald water (bubbles on edges) on low heat. Add sugar, salt butter, dry milk and 2 cups of the chedder (8 oz). Stir until all melted. Set aside to cool to lukewarm (120F).

In the mixer, add 2 1/2 cups of flour, cheese mix and yeast. Use the paddle, and mix until smooth.

Switch to the dough hook, add the last cup of cheese (4 oz) and the rest of the flour as necessary and knead for 5 minutes or so until just right.

Set aside to rise 1 hour until double in bulk.

Grease a pair of 8 1/2" x 4 1/2" bread pans. Divide the dough, roll out, roll up into loaf shapes and stuff 'em into the pans. Cover with a towel and let rise until the dough peeks over the pans by about 1". 30 minutes or so.

Into the oven, check after 30 minutes to see if they are browing. Cover with foil if it looks like they are getting too dark on the top.

Done. Eat 'em up.

If using milk instead of water plus powdered milk, use a bit more than 2 cups of milk, say 2 1/4 cups or so.