16 ounces extra sharp cheddar cheese (I prefer orange to give the bread color!)
Seven to nine cups of all-purpose flour
Slightly less than a half teaspoon of salt
Less than a tablespoon of sugar
3 tablespoons of vegetable oil
The finished product. Makes amazing grilled cheese!
Add packets of yeast to half a cup of "warm to the touch" water
Sprinkle enough sugar on top of the yeast to cover it and start it bubbling - between a teaspoon and a tablespoon of sugar
Grate the 16 ounces of cheese while sugar bubbles in with yeast
Put cheese in mixing bowl and add less than half teaspoon of salt
Wait for water/yeast/sugar mix to look mushy; by the time you've finished shredding the cheese, it should be mostly ready.
Add 2 cups of hot water (very hot but not boiling - like a hot shower)
Give a quick stir, add yeast mix, and re-stir
Add six cups of flour, two cups at a time.
Stir it together
Before dumping to the counter, prepare a measuring cup with three of four cups of flour. You won't use it all, but need easy access as your hands are about to get really messy!
After six cups, dump the entire mix to the counter from the bowl.
Continue to add flour by feel up to about nine cups in winter, or seven in summer.
Fine tune the mix together after six cups. It tastes cheesier the less flour you use.
After its all mixed into a nice ball the size of a volleyball, add it back to mixing bowl.
Add one to two teaspoon to vegetable oil on one side of the ball - spread it around, and use enough to cover it. Turn the ball over and do the same to the other side.
Fold a hand towel in half and put it over the mixing bowl. Let is rise for about 30 minutes, until the ball is pushing up on the towel.
Take the risen ball out of bowl, re-knead it to get all the air bubbles out (or you'll have holey bread!)
Spray the bread pans with Pam, especially the corners.
Split the ball into two and put it in the pans, cover the pans to let it rise again.
Pre-heat oven to 350, and let the mix rise to top of pans (about 20-30 minutes)
Put in the lower half of the oven for 30 to 40 minutes
Using two pot holders, check the bottom of the loaf to make sure it isn't moist; when it is dry, the bread is done!
Let it cool on a cooling tray, or east it fresh out of the oven!
