Chunky Cheese Bread For Sandwiches, Soup Dippin' Or Eatin' Plain - cooking recipe

Ingredients

1 1/2 cups warm water
2 tablespoons yeast
1/4 cup sugar
2 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
2 eggs
1/4 cup oil
2 tablespoons butter, softened
5 cups flour (and a bit extra)
Chunky Cheese Part
2 cups shredded cheddar cheese
2 cups cubed cheddar cheese (scant)
2 tablespoons olive oil (or melted butter)
1 teaspoon seasoning salt (we like \"Spike\")

Preparation

Generously grease two loaf pans; set aside.
In mixing bowl, whisk water and yeast, let rest 2-3 minutes.
Then whisk in sugar, salt, mustard, eggs, oil, butter, then stir in HALF the flour.
Begin kneading with dough hook on LOW for 5-8 minutes, adding more flour to make a soft elastic dough; form into ball in mixing bowl--spritz dough with oil spray, cover bowl loosely with plastic wrap; let rise for 30 minutes.
Turn out dough on lightly floured table, punch down gently.
Divide dough in half; press each half into an oval; sprinkle 1 cup of shredded cheese over each oval, press into dough, then roll each oval into a jelly roll.
Cut each roll into THICK slices, then in half again (odd shaped chunks of dough).
Arrange chunks in prepped loaf pans; scatter cubed cheese over dough chunks; drizzle oil or butter over this, sprinkle on the seasoned salt.
Cover pans with plastic wrap, let rise in warm spot 30-45 minutes (quite puffy).
Preheat oven to 350. Bake loaves until browned and sizzling--cheese will be melted--about 35-40 minutes.
Cool in pan 10 minutes, then remove and serve.