6 C. all purpose flour
3¼ C. warm water
2 tsp. instant yeast
2 tsp. salt
2 tsp. sugar
2¾ C. cheddar cheese, fresh grated not bagged
10 strips cooked thick cut bacon, chopped and divided
fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes. Add flour, two C. cheese, ½ bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end. Cover with a towel and allow to rise in a warm place for an hour. After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together. Divide dough into two equal halves and place in standard loaf pans. Cover loaves with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes. Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 35 minutes. Remove foil and allow to bake for another 10 minutes. Notes: If the dough feels too wet, add a little more flour but know that this dough is a bit stickier than most.