1-3/4 c milk
½ c water
3 T butter
6-1/2 to 7-1/2 c flour
2 T sugar
1 T salt
2 packages yeast
2 c shredded sharp cheddar
2 T butter, melted
Combine milk and water in small saucepan. Heat on low until liquids are very warm (120-130 degrees).
Mix 6 c flour, sugar, salt, and yeast using dough hook on speed 2 for 30 seconds. Gradually add cheese, then warm liquids, about 30 seconds, then mix on speed 2 until thoroughly combined, about 3 more minutes. Continuing on speed 2, add remaining flour, ½ c at a time. Knead on speed 2 for 3-5 more minutes.
Spread dough in loaf pans that have been greased and sprinkled with cornmeal. Cover, let rise in warm draft-free place for 45 minutes. Bake at 400 for 25 minutes. Remove from pans immediately and cool on wire racks.
Place in greased bowl, turning to grease top. Cover, let rise in warm draft-free place until doubled in bulk, about 40 minutes.
Punch dough down and divide into 32 pieces. Shape each into a ball and arrange 16 balls in the bottom of a greased 10-inch tube pan. Brush with melted butter. Arrange remaining balls of dough on top; brush with melted butter in greased 8x4x2 loaf pan. Cover, let rise in warm draft-free place until doubled in bulk, about 45 minutes.
Bake at 375 for 40 minutes. Remove from pan immediately and cool on wire racks.