To keep enough bread on hand for the family using only my oven and my own two hands is a satisfying feeling of self-sufficiency.  It’s especially satisfying when you bake up a stash of this rich, robust cheese bread.  Merely dropping a couple of slices into the toaster can fill your kitchen with the scent of a savory old-fashioned meal and fond memories of a childhood gone by.

To whip up enough dough to fill three 9″x5″x3″ loaf pans, you’ll need:

3 cups All-Purpose flour, to start
2 scant Tbsp. active or instant dry yeast (or 2 packages)

3 cups refrigerated American cheese or Velveeta,  shredded (chilling briefly in freezer makes shredding easier)
2½ cups water
½ cup sugar
2 tsp. salt

2 large eggs, beaten
5 to 6 more cups flour

Heat cheese, sugar and salt in 2½ cups water, stirring constantly until cheese melts and blends easily with the water.  Cool to 115° F (very warm).

Combine 3 cups flour and yeast in a large mixer bowl.  Add cheese/water mixture to bowl; add eggs.  Beat at low mixer speed for 30 seconds; scrape bowl.  Beat for another 3 minutes at medium speed.

Knead in the remaining flour until tacky and elastic, usually 5 more cups.  Shape into ball and place in a greased bowl.  Turn over once.  Cover bowl, put in a warm place and let dough rise until doubled in bulk, about 1 hour.

Divide into three equal portions.  Shape into loaves and place one in each greased 9″x5″x3″ loaf pan.  Cover, place in a warm location and allow to rise a second time until double (45 to 60 minutes).

Bake in a moderate oven (350° F) for 45 to 50 minutes.  Cover with foil for the last 20 minutes of baking to avoid excessive browning.  Cool on wire rack.  Slice as desired or freeze for future use.