Cheese Bread
2 packages dry yeast
1 C. butter
6 large eggs
4 1/2 C. flour, sifted
1 t. salt
2 t. sugar
1/4 lb. EACH: Swiss, sharp Cheddar cheeses
1/2 C. freshly grated Parmesan cheese
Dissolve yeast in 1 cup very warm water. In a large bowl, beat margarine until fluffy. Beat eggs in another bowl until light and fluffy. Add to margarine; blend well. Stir in dissolved yeast. Sift flour, salt and sugar together.
Gradually add dry ingredients to eggs and beat until smooth. Cut Swiss and Cheddar into 1/4-inch cubes and stir into dough with Parmesan cheese. Place in a large greased mixing bowl, preferably glass. Cover and let rise in a warm place until doubled in bulk.
Gently stir down. Cover and let rise again until doubled in bulk. Grease a 10-inch tube pan. Gently stir dough down again. Drop by spoonfuls into pan. Let rise again until doubled. Bake in preheated 400ºF. oven for 40 minutes. Cool for 10 minutes and then remove from pan.
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