This cheesy batter bread and its dill-flavored variation can be baked in a 10-inch tube pan or in regular loaf pans. They're good sliced thinly and served with cold ham or roast beef in sandwiches.

1 large can (13 oz.) evaporated milk or 1 1/2 cups fresh milk
3 Tbls sugar
3 Tbls butter or margarine, cut into pieces
2 tsp each salt and caraway seeds
1/2 tsp garlic powder
1 1/2 cups (about 6 oz.) shredded sharp Cheddar cheese
1 pkg active dry yeast
1/4 cup warm water (about 110*)
3 3/4 cups all-purpose flour
2 eggs

In a pan, combine milk, sugar, butter, salt, caraway seeds, garlic powder, and cheese. Over medium heat, stir and heat to about 110* (butter and cheese need not melt completely).

In a large bowl, dissolve yeast in warm water. Add milk mixture; beat in 1 1/2 cups of the flour. Add eggs, 1 at a time, beating well after each addition; gradually beat in remaining flour until batter is smooth. Cover and let rise in a warm place until doubled (about 45 minutes).

Stir batter down and spoon into a generously greased 10-inch tube pan or two 4 1/2 by 8 1/2-inch loaf pans. Cover and let rise in a warm place until almost doubled (about 45 minutes).

Bake in a preheated 350* oven (325* for glass pans) for about 55 minutes (45 minutes for loaf pans) or until browned. Let cool in pan on a rack for 5 minutes; then turn out onto rack to cool completely. Makes 1 large loaf or 2 small loaves.