Cheddar Cheese Bread

1 pkg. dry yeast
2 tsp. salt
1 3/4 c. milk
2 T. butter
1 c. warm water, 105-115 degrees
5 c. sharp Cheddar cheese, shredded
1/4 c. sugar
5 1/2 c. flour

Sprinkle yeast over warm water in small bowl and stir to dissolve. set aside. Heat milk to scalding. Stir in sugar, salt, butter, and 3 1/2 cups cheese. Stir until butter and cheese are melted; set aside to cool until lukewarm. In mixing bowl, combine 2 1/2 cups flour, the cheese mixture, yeast, and the other 1 1/2 cups cheese. With electric mixer beat for 2 minutes until smooth. Add additional flour, 1 cup at a time, stirring with wooden spoon, then kneading until dough is rough-formed and leaves sides of bowl. If it is wet or slack, use additional 1/2 cup flour. Knead 10 minutes. Place in greased bowl, turn to coat, cover tightly. Place in warm place to rise until doubled, approximately 1 1/2 hours. Punch down, divide in half, let rest 10 minutes. Shape into loaves, cover, let rise until doubles. Bake at 375 degrees for 40 minutes. Check after 15 minutes of baking and cover with foil or brown paper if it is getting too brown. Let cool on wire rack. This is fabulous toasted but be careful it does not burn.