Cheddar Crown Loaf
1 3/4 cups milk
1/2 cups water
3 tablespoons butter or margarine
6 1/2 – 7 1/2 cups flour
2 tablespoons sugar
1 tablespoon salt
1 package yeast
2 cups shredded sharp Cheddar cheese
2 tablespoons butter or margarine, melted
1/4 teaspoon caraway seed (optional)
Combine milk, water and 3 tablespoons butter in small saucepan. Heat over low heat until liquids are very warm.
Place 4 cups flour, sugar, salt and yeast in a bowl and mix well. Gradually add cheese, then warm liquids, mix thoroughly.
Add remaining flour mix and knead until smooth and elastic.
Place in a greased bowl and turn until top is greased. Let rest until double in size.
Punch dough down and divide into 32 equal pieces. Shape each piece into a smooth ball. Arrange 16 balls in the bottom of a tube pan. Brush with melted butter and sprinkle with half the caraway seed. Arrange the remaining 16 balls of dough on top. Brush with melted butter and sprinkle with remaining caraway seed.
Cover; let rise until doubled in size.
Bake at 375 degrees for 40 minutes. Remove from pan and brush all surfaces with shortening or cooking oil.
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