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

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