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1
In a small bowl, dissolve yeast in warm water.
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2
In a saucepan, heat milk, butter, salt and sugar to lukewarm.
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3
Add 4 cups of cheese gradually and stir until cheese and butter are melted.
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4
Pour into a large bowl and when lukewarm, add yeast mixture and 2 cups semolina flour.
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5
Work the mixture with a wire whisk until smooth then add caraway seeds and dry mustard.
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6
Mix.
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7
Batter will begin to thicken and take on a grainy look.
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8
Add 1/2 cup of cheese.
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9
Mix.
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10
Add 3 cups bread flour, gradually, stirring with a wooden spoon.
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11
Dough will be sticky.
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12
Turn out on a floured surface and knead until smooth and elastic, gradually adding remaining 2 cups of flour.
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13
If you want to make a braided loaf, shape the dough into 3 balls of equal size and roll out each ball into an 8-inch-by-12-inch rectangle with rolling pin.
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14
Starting two inches from the top, slice each rectangle into three equal-size strips.
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15
Loosely braid the strips on each rectangle.
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16
Pinch the braided ends and form a circle with each piece of dough by connecting it with the other end.
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17
This will yield three rings.
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18
(If you want a nonbraided ring, simply roll out the three equal-size dough balls into loaves in the shape of French bread, and make a ring.)
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19
Make slashes on top of the ring with a sharp knife.
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20
Place dough rings on baking sheets dusted with cornmeal and let them rise until doubled.
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21
Bake at 350 degrees for one hour, until a hollow sound is heard when the bottom is tapped.
