2 cups milk
3 cups shredded cheddar cheese
3/4 cup grated Parmesan cheese
1 tablespoon melted margarine
3/4 cup warm water
2 packages active dry yeast
2 1/2 teaspoons salt
3 tablespoons sugar
6 1/4 cups all-purpose flour
Heat milk in a saucepan set over medium heat until it steams and coats the back of a wooden spoon. Add cheese and margarine. Cool to room temperature.
Pour warm water into a large mixing bowl, preferably the bowl for an electric mixer. Add yeast; stir to dissolve thoroughly.
Place milk mixture, salt, sugar and 3 cups flour in mixing bowl. Beat on low speed about 30 seconds, just to moisten ingredients. Increase speed to medium, and mix thoroughly, about 3 minutes. Gradually add 2 more cups flour. Reduce speed to low; add remaining 1 cup flour (reserve 1/4 cup for dusting surface and hands).
Total mixing time should not exceed 13 minutes. Let dough rise in bowl for 30 minutes or until it is double in size. (Temperature should be warm for this step; Kemper places her rising bread in an un-air-conditioned room upstairs in her house).
Pour remaining ¼ cup flour onto surface; coat hands in flour. Divide dough in half. Form into loaves. Place in two well-greased 9-by-5-by-3-inch bread pans. Let rise 30 minutes or until double again. Bake at 375 degrees for 50 minutes. Baked loaf will sound hollow when tapped with knuckles. Makes 2 loaves.
