• 7 to 7¹/₄ cups sifted enriched all-purpose flour
• 1 teaspoon sugar
• 1 tablespoon salt
• 2 packages active dry yeast
• 1 cup plain yogurt
• ¹/₂ cup water
• 2 tablespoons margarine
• 6 eggs (at room temperature)
• ¹/₂ pound muenster cheese, shredded (about 2 cups)
• 2 cups julienne cooked ham (optional)
• 1 egg, slightly beaten
• 1 tablespoon milk

1. Mix 1¹/₂ cups flour, sugar, salt, and undissolved yeast thoroughly in a large mixer bowl.

2. Combine yogurt, water, and margarine in a saucepan. Set over low heat until very warm (120-130 ํF); margarine does not need to melt. Add liquid mixture gradually to dry ingredients while beating at low speed of electric mixer. Beat at medium speed 2 minutes, scraping bowl occasionally. Add 6 eggs, 1 cup flour, and 1¹/₂ cups shredded cheese.  Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough of the remaining flour to make a stiff dough.

3. Turn dough onto a lightly floured surface. Knead 8 to 10 minutes, or until dough is smooth, elastic, and shows small blisters under surface when drawn tight.

4. Form dough into a ball and place in greased deep bowl; turn to bring greased surface to top. Cover; let rise in a warm place until double in bulk (about 1 hour).

5. Punch down dough; turn onto lightly floured surface. Divide in half. If using ham, knead 1 cup ham strips into each half. Shape each half into a ball and place on a greased cookie sheet. Cover; let rise again until double in bulk (about 1 hour).

6. Combine egg and milk; brush over loaves. Sprinkle with remaining ¹/₂ cup cheese.

7. Bake at 350 ํF about 30 minutes. Remove from cookie sheets and place on wire racks to cool.

[ 2 loaves bread ]

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