CHEESE BREAD

About 7 cups sifted flour
2 tablespoons sugar
1 tablespoon salt
2 packages dry yeast
2 1/4 cups milk
3 tablespoons margarine
1 pound extra sharp Cheddar cheese, grated
2 eggs
1 tablespoon caraway seeds (optional)

In large bowl combine 2 1/2 cups flour, sugar, salt and yeast.

Combine milk and margarine in saucepan. Bring to a boil. Cool to lukewarm.

Add milk mixture to dry ingredients; beat until blended (may be done in mixer). Add 1 cup flour, beat; add cheese and eggs. Gradually add remaining flour; knead until smooth and elastic. Put in greased bowl, turning to grease top. Cover. Let rise in warm place until double in bulk.

Punch dough down, divide into loaves. Place in well-greased pans (2 large, 3 medium or 4 small). Cover. Let rise in warm place until double in bulk.

Bake at 375 degrees F for 35 to 45 minutes, depending on size of pans. Remove from pans at once. Cool on wire rack.

Makes 2 large loaves
Source: Little Rock Cooks: Recipes Handed Down from Generation to Generation by the Junior League of Little Rock