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Oregano Sage Cheddar Bread
1 package yeast
5 1/4 cups all purpose flour
2 1/2 cups shredded sharp cheddar cheese
1 3/4 cups milk
3 tablespoons corn oil
2 tablespoons sugar
4 tablespoons fresh chopped oregano
2 tablespoons fresh chopped sage
1 teaspoon salt
1 teaspoon pepper
Stir together the yeast and 2 cups of the flour in a large mixing bowl. Heat together the remaining ingredients except the rest of the flour until warm and then add to the yeast and flour mixture. Beat on low speed for 45 seconds and then at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon. On a lightly floured surface knead in enough of the remaining flour to make a stiff dough. Knead another 10 minutes or so until the dough is elastic and smooth. Shape into a ball and place in a lightly greased bowl, turning once to grease all sides. Co ver and let rise until the size has doubled. Punch down the dough and divide in half. Cover and let sit for 10 minutes. Shape into two loaves and place each in a buttered loaf pan. Cover and let rise again until doubled in size. Bake in a 350 degree over for 40 minutes. Cool on a wire rack.
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