Cake and Bread

7 to 8 cups all-purpose flour
2 packages active dry yeast
1 tablespoon sugar
1 tablespoon salt
6 eggs (at room temperature)
1 cup plain yogurt
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup hot water (120 to 130 F)

1. Combine 2 cups flour, yeast, sugar, and salt in a mixing bowl.
2. Stir egg, yogurt, 1 1/2 cups cheese, and water into flour mixture, beat until smooth, about 8 minutes on high speed of electric mixer.
3. Stir in enough more flour to make soft dough
4. Turn dough onto a floured surface; knead until smooth and elastic (5 to 8 minutes)
5. Place in oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until double in bulk ( about 1 hour)
6. Punch down dough; Divide in half; shape into loaves, and place in 2 greased 9×5x3-inch loaf pans.Cover; let rise until double, about 30 minutes. Top loaves with remaining cheese.
7. Bake at 375 F 30 minutes, or until done

7 to 7 1/2 cups sifted enriched all-purpose flour
1 teaspoon sugar
1 tablespoon salt
2 packages active dry yeast
1 cup plain yogurt
1/2 cup water
2 tablespoons margarine
6 eggs (at room temperature)
1/2 pound muenster cheese, 2 shredded (about 2 cups)
2 cups jullienne cooked ham (optional)
1 egg, slightly beaten
1 tablespoon milk

1. Mix 1 1/2 cups flour, sugar, salt, and undissolved yeast thoroughly in a larger mixer bowl.
2. Combine yogurt, water and margarine in a saucepan. Set over low heat until very warm (120 – 130 F); Margarine does not need to melt. Add liquid mixture gradually to dry ingredients while beating at low speed of electric mixer. Beat at medium speed 2 minutes, scraping bowl occasionally. Add 6 eggs, 1 cup flour, and 1 1/2 cups shredded cheese. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough of the remaining flour to make a stiff dough.
3. Turn dough onto a lightly floured surface. Knead at 8 to 10 minutes, ot until dough is smooth, elastic, and shows small blisters under surface when drawn tight.
4. Form dough into a ball and place in greased deep bowl, turn to bring greased surface to top, Cover; let rise in a warm place until double in bulk (about 1 hour)
5. Punch down dough; turn onto lightly floured surface. Divide in half. If using ham, knead 1 cup ham strips into each half. Shape each half into a ball and place on a greased cookie sheet. Cover; let rise again until double in bulk (about 1 hour)
6. Combine egg and milk; brush over loaves. Sprinkle with remaining 1/2 cup cheese.
7. Bake at 350 F about 30 minutes. Remove from cookie sheet and place on wire racks to cool