Pepper Cheese Bread Recipe

1 cup milk
2 tsps. sugar
2 Tbls. solid shortening
1 cup warm water (110 degrees)
1 package active dry yeast
6 cups flour, divided
2 tsps. salt
1 tsp. freshly ground pepper
2 cups (8 ounces) shredded sharp Cheddar cheese

Combine milk, sugar, and shortening in a small saucepan and heat just until shortening melts. Pour into bowl and cool to 105 degrees.

Add 1 cup warm water and the yeast, mixing well. Add 2 cups flour, salt, and pepper. Beat until smooth. Add remaining flour, 2 cups at a time, beating after each addition. Knead dough until smooth and elastic. Place dough into oiled bowl, turning once to grease the top. Cover bowl and let rise until dough doubles in size, about 2 hours.

Punch down the dough. Sprinkle half the cheese over the dough, fold it in half and knead for about 1 minute. Sprinkle on the rest of the cheese and knead until it is just mixed in.

Divide dough in half, cover each half loosely with plastic wrap and let rest for 10 minutes. Grease two 9" x 5" bread pans. Press one half into a flat oval, the length of the loaf pan. Roll it up, tuck under the ends, and place it seam side down in the loaf pan. Repeat with other dough. Cover each pan with plastic wrap and set in warm place until dough centers reach the rim or slightly above, about 1 hour.

Preheat oven 375 degrees and bake 35 to 40 minutes or until deep brown and loaves sound hollow when tapped.

Makes 2 loaves.