Instructions: 1. Scald milk; stir in sugar, salt, margarine, and cumin seed. Pour into large mixing bowl; cool to lukewarm.

2. Blend in 2 cups flour. Beat for 2 minutes at medium speed of electric mixer or 300 vigorous strokes with wooden spoon. Stir in cheese.

3. Measure warm water into small warm bowl. Sprinkle in yeast; stir until completely dissolved. Blend into milk mixture.

4. Stir in enough flour with wooden spoon to make soft dough.

5. Turn out onto lightly floured board; knead until smooth and elastic, about 10 minutes.

6. Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft until doubled in bulk, about 45 minutes.

7. Punch down; turn out onto lightly floured board; divide in half. Cover; let rest for 5 minutes.

8. Shape each half into ball; place in greased 8 inch round cake pans. Cover; let rise in warm place free from draft until doubled in bulk, about 30 minutes.

9. Bake in 400 degree oven for about 45 minutes or until dark golden brown. Slice across or cut into wedges to serve.

Some extra notes - scalding milk just under the boil when it starts to steam a little off the surface, but DO NOT BOIL. Punch down means punch it in the gut once and leave it to rest.

Warm water for yeast means a certain temperature - too cold and it wont rise, too hot and it will kill the yeast and not rise. If you have a candy thermometer use it for best results.

Dry yeast temperatures - 110 to 115 F
Compressed yeast cakes - sold in dairy case - 80 - 85 F.

I have never used the full 6 cups of flour - you just judge by how it works.

Soft dough is easy to knead but not sticky - firm dough means you have to grunt to knead it.

NOTES : A true cheese bread, cant make enough of this - yummy toasted too. ...... Karen

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