Hey Brian,
2 1/4 tsp dry active yeast mix with 1 tbsp sugar 1 cup of water (tap hot) let stand in bowl
meanwhile add two cups of flour 1/3 cup evoo tbsp salt. after yeast is frothy (5-10 minutes) blend medium/slow speed with
dough hook, slowly add 3/4 to 1 cup of flour until dough no longer sticks to bowl (10 min or so).
lightly oil large bowl (1 tsp) remove dough and lightly coat in oil in new bowl. Cover with saran and
sit in warm place for approx 55 minutes or until doubled (i use oven with light on). While waiting grate cheeses
approx 1 cup total. Punch down dough and slowly add cheese to dough while kneading pushing dough under itself
when done form dough into mini loaf and throw into parchment lined loaf pan. Rise again approx 45 minutes (same saran over) or until dough is approx 1 1/2 inches above loaf pan.
Bake 350 for 40 minutes middle rack or until well colored.
Allow at lease half and hour to cool (almost impossible)
Enjoy with butter.