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Cheesebread

1 pkg. active dry yeast
¼ cup water (105°-115° F)
2 T. sugar
1½ c. skim milk
2½ c. shredded cheddar cheese (10 oz.)
¼ c. grated carrot (1 medium)
3 T. vegetable oil
1¼ t. salt
5-6 cups flour, sifted

Sprinkle dry yeast with water. Let stand for a minutes, then stir until dissolved. Heat remaining ingredients, except flour, to lukewarm. Pour over yeast.

Add about one-half flour and mix well. Add enough more flour to make a stiff dough that will not stick to bowl. Turn out on floured board and knead until smooth and satiny. Put in greased bowl; turn once, cover, and let rise until doubled.

Punch down and shape into two loaves. Put into greased loaf pans (9 x 5 x 3). Let rise until doubled. Bake in preheated over at 350° for about 40 mins.

Bake at 350° for 5-6 mins.