- scant tablespoons or 2 (1/4-ounce) packages active dry yeast
- 2 cups warm water (about 110 degrees)
- 1/4 cup granulated sugar
- 2 tablespoons soft butter
- 2 teaspoons salt
- 2 eggs, slightly beaten
- 1/2 cup sesame seeds, toasted
- 5 1/2 to 6 1/2 cups unbleached flour
- 3 cups shredded Cheddar cheese, divided
In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two minutes.
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the remaining cheese. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes.
Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
Immediately, remove bread from pans and cool on a rack