Step 1

Several days ahead of baking, freeze the extra sharp cheddar. Just prior to baking, defrost the cheese on the counter and let it come to room temperature.

Step 2

Liberally butter a metal 9x5 loaf pan with the first portion of butter and set aside.

Step 3

Crumble the cheese blocks into various sized crumbles and set aside.

Step 4

In the bowl of a mixer, add the flour, yeast, and salt and stir to combine. Slowly stream in 1 cup of the warm water using the paddle to reach a firm dough. Use the remaining 1/3 only as needed 1 tablespoon at a time.

Step 5

Switch to a dough hook and knead for 5-8 minutes or knead by hand for 8 minutes. The dough will smooth and be firm.

Step 6

Place the dough on a work surface and work the crumbled cheese in by hand. Give the dough a quick shape similar in shape to the loaf pan, set it in the pan, and brush with the remaining melted butter.

Step 7

Allow the bread to rise for 30-60 minutes. Tip: heat a small glass of water in the microwave until very hot and set the loaf pan in the microwave to rise. Start checking the rise at 30 minutes.

Step 8

Meanwhile, preheat the oven to 350° F (176° C). When the dough is ready, bake for 55 minutes.

Step 9

Cool the cheese bread in the pan for about 5 minutes then remove to a cooling rack.

Step 10

Best served sliced thick, slightly warm from the oven or toasted and buttered liberally.