Step 1

Place 1 cup nonfat dry milk powder, 2 tablespoons granulated sugar, and 2 packets active dry yeast in the bowl of a stand mixer (or large bowl if kneading by hand). Add 2 1/4 cups warm water and whisk until the dry ingredients are dissolved. Let sit until foamy, about 10 minutes.

Step 2

Add 2 tablespoons kosher salt and 3 tablespoons canola oil, and whisk to combine. Add 6 cups of the all-purpose flour. Mix with the hook attachment on low speed until a dough forms and most of the flour is incorporated, 1 to 2 minutes. Increase the speed to medium and mix until the dough pulls aways from the side of the bowl and forms a smooth ball that doesn’t sag and springs back when poked, about 15 minutes (If making by hand, stir the flour in with a wooden spoon, then knead the dough by hand on the counter.) If the dough is very sticky, add more flour 1 tablespoon at a time until it is no longer tacky.

Step 3

Transfer the dough to a floured work surface and form into a ball. Clean and dry the bowl. Coat the bowl with a thin layer of canola oil. Place the dough in the bowl, turn to coat in the oil, and arrange seam-side down.

Step 4

Cover the bowl with plastic wrap or a kitchen towel. Let rise in a warm, draft-free place until doubled in volume, about 30 minutes. Meanwhile, coat 2 (8 or 8 1/2-inch) metal loaf pans with canola oil. Grate 8 ounces sharp yellow cheddar cheese on the large holes of a box grater (about 2 cups).

Step 5

Punch down the center of the dough. Cover again and let the dough rest for 10 minutes. Transfer the dough to a floured work surface. The dough should be soft to the touch and not sticky, but it’s okay to sprinkle with flour if the dough feels sticky in spots. Divide the dough into 2 portions (about 1 1/2 pounds each).

Step 6

Working with one piece at a time, roll the dough out into a 8x15-inch rectangle that’s about 1/4-inch thick, with a shorter edge closer to you. If the dough starts to shrink back, let it rest for a few minutes and then try again.

Step 7

Flip the dough over. Sprinkle with half of the cheese, leaving 1/2-inch border at the top and bottom. Starting at the shorter end closest to you, tightly roll up the dough. Pinch the seam closed. Transfer to a loaf pan seam-side down. Repeat with the remaining dough and cheese.

Step 8

Cover the loaves with plastic wrap or a kitchen towel and let rise in a warm place until doubled in size, about 1 hour, or refrigerate overnight. If the dough has been refrigerated, let sit at room temperature until the dough rises slightly above the top of the pan, 1 hour and 15 minutes to 1 1/2 hours.

Step 9

Thirty minutes before the loaves are ready, arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 10

Uncover and bake until dark golden brown, an instant-read thermometer inserted into the center of a loaf registers at least 200°F, and the bottom of a loaf sounds hollow when tapped, 40 to 50 minutes. Check after 30 minutes and loosely cover the loaves with aluminum foil if they’re browning too quickly.

Step 11

Remove the loaves from the pans (run a thin knife around the pan first if the loaves stick), lay on their sides on a wire rack, and let cool completely.