|Milk||1 Cup (16 tbs)|
|Warm water||1⁄2 Cup (8 tbs) (Not Hot)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Grated sharp cheddar cheese||1⁄4 Pound|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Sifted all purpose flour||5 Cup (80 tbs)|
|Butter||1 Tablespoon, melted|
Heat milk just until bubbles form around edge of pan.
Add sugar and salt; stir until dissolved.
Cool to lukewarm.
Place warm water in large bowl, sprinkle yeast over and stir until dissolved.
Stir in milk mixture, cheese, herbs, and 2 cups of the flour.
Beat until smooth.
Gradually add remaining flour.
Mix in the last of flour with your hands, using just enough so that dough leaves the sides of the bowl.
Turn dough onto floured board and knead 10 minutes.
Place in large greased bowl.
Brush top with melted butter.
Cover and let rise in a warm place that is free from drafts until double in bulk, about 2 hours.
Punch down dough.
Turn onto lightly floured board.
Shape into a smooth ball.
Cover with a towel and let rest 10 minutes.
Roll the ball into a rectangle 8x12 inches.
Starting at the long side, roll very tightly as for jelly roll.
Place seam side down in greased loaf pan.
Cover with towel, let rise again until double in bulk, about 1 hour.
Bake loaf in 400°F.oven for 20 minutes, then cover with foil and put back into oven again for 10 to 15 minutes, or until loaf sounds hollow when knocked with your knuckle.
Remove from pan and cool on a rack.