3 3/4 cups all-purpose flour (3 3/4 to 4 1/4 cups)
1 package Fleischmann’sÂ® Active Dry or Rapid Rise Yeast
3 tablespoons sugar
1 teaspoon salt
1/2 cup water
1/2 cup milk
2 tablespoons butter or margarine
1 cup (4 ounces) grated Cheddar cheese (optional)
Vegetable cooking spray
2 1-pound coffee cans with plastic lids – washed and dried
In large mixing bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Heat water, milk and butter until hot to touch (120Âº to 130ÂºF). Add to dry ingredients; beat at low speed of electric mixer 2 minutes, scrapping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes. Stir in cheese and enough additional flour to make soft dough.
On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover dough; let rest 10 to 35 minutes.
Spray coffee cans and lids with vegetable cooking spray. Punch dough down; divide into 2 equal pieces. Place one piece in each coffee can. Secure lids on cans. Let rise in warm, draft-free place until dough raises lids off cans, about 40 to 60 minutes. Remove lids.
Bake at 375ÂºF for 30 minutes or until done. Remove from cans; cool on wire rack.