1 package active dry yeast

1 ¼ cups warm water (105⁰-115⁰)

1 cup shredded sharp cheddar cheese

2 tablespoons shortening

2 tablespoons sugar

2 teaspoons salt

1 teaspoon caraway seed

2 2/3 cups gold medal flour

Melted butter or margarine

In large mixer bowl, dissolve yeast in warm water.  Add cheese, shortening, sugar, salt, caraway seed and 2 cups of the flour.  Blend ½ minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally.  Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes.  

Stir down batter by beating about 25 strokes.  Spread evenly in greased loaf pan 9x5x3 inches.  Smooth out top of batter by patting into shape with floured hands.  Cover; let rise until double, about 40 minutes. Heat oven to 375⁰. Bake 45 minutes or until loaf sounds hollow when tapped.  Brush top with melted butter. Remove loaf from pan; cool on wire rack.