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Dissolve yeast in 1-1/2 c. warm water. Add sugar, salt, 2 c. flour and 2 beaten eggs. Add caraway seeds and cheese. Then add 4 c. flour starting with 2 c. and increasing slowly. Mix until all flour is absorbed and the dough is soft and pliable. Knead in 1/4-1/2 c. more flour until smooth and bubbles break on the surface. Let rise til double (about 1-1/2 hrs). Punch down. Allow to rise again (1/2 hr.) Punch down and rest dough 10 minutes. Divide into 4 sections. Braid 2 ropes together and place against side of bread pan to rise again. Brush with butter. When risen bake at 350 degrees for 35 minutes. Yield = 2 loaves. Brush with butter after baking for a soft crust. Don't brush with butter if crust is to be crispy.
The amount of flour used varies with the weather, type of flour and temperature. Dough should be soft and pliable.
This recipe was provided by Diane May from Tampa.