Ingredients
2 packages (1/4 ounce each) active dry yeast2 cups warm water (110° to 115°)3 tablespoons sugar2 tablespoons shortening1 tablespoon garlic powder2 teaspoons salt5 to 5-1/2 cups all-purpose flour1-1/2 cups plus 2 tablespoons shredded fontina cheese, divided1-1/2 teaspoons canola oil
Preparation
In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, garlic powder, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in 1-1/2 cups cheese.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
Punch dough down. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil and sprinkle with remaining cheese.
Bake for 30-35 minutes or until golden brown. Cool on a wire rack.
