NO KNEAD CHEESE BATTER BREAD

2 pkgs. active dry yeast
3/4 cup warm water
2 cups milk
3 cups shredded cheddar cheese
3/4 cup grated parmesan cheese
1 tablespoon melted margarine
3 tablespoons sugar
2 1/2 teaspoons salt
6 1/4 cups all-purpose flour

Insert dough hooks into mixer.

Scald milk, add cheeses, and margarine. Cool to room temperature.

Pour warm water into large bowl, add yeast, dissolve thoroughly.

Place milk mixture, salt, sugar and three cups of flour into mixer bowl. Turn mixer to speed No. 3 to moisten ingredients—about 1/2 minute. Turn mixer to speed No. 6 and mix thoroughly—about 3 minutes. Gradually add 2 more cups of flour. Turn to speed No. 2, add remaining cup of flour. (Reserve 1/4 cup flour for bread and hands) Total mixing time should not exceed 13 minutes. Let dough rise in bowl for 30 minutes.

Turn dough out onto heavily floured board, flour hands and divide dough in half. Form loaves. Place in two well greased 9x5x3 inch bread pans. Let rise for 30 minutes.

Bake at 375 degrees F for 50 minutes. Baked loaf will sound hollow when tapped with knuckles.

Makes 2 (1 1/2 lb.) loaves

FOR CHEESE PUFFS OR STICKS:
After turning out onto board form puffs or sticks by rolling a small piece of dough between palms of hands. Place each puff or stick onto a greased cookie sheet. Let rise 15 minutes. Bake at 350 degrees F or 20-25 minutes.

From: Recipelink.com
Source: Sunbeam Mixmaster Mixer Recipes, 1975