Instructions: Combine first 3 ingredients in a small saucepan; heat until warm (120 to 130). Combine 2 cups flour, sugar, salt, and yeast in a large mixing bowl. Gradually add liquid mixture to flour mixture, beating at high speed of an electric mixer. Beat 2 additional minutes at medium speed. Add eggs, cheese, and mustard, beating just until blended. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Cover and let rest 30 minutes. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough in half. Let dough rest 10 minutes. Shape each portion into a ball; place balls in 2 well-greased 1 1/2-quart round baking dishes, turning to grease tops.

Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.

Bake at 375 for 35 to 40 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent excessive browning, if necessary.) Remove bread from dishes immediately; brush with melted butter. Let cool completely on wire racks.

Newcomers Club - Aiken, South Carolina"

Yield: 2 Loaves

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