The original recipe calls this "Whole-Wheat Cheese Bread." It also makes use of an electric blender for the mixing stage of the process.

3 cups all purpose white flour
2 Tablespoons dry yeast
1/4 cup firmly packed packed brown sugar
3 teaspoons salt
1-1/2 cups milk
1/2 cup water
2 Tablespoons butter
1 egg
1 cup wheat germ
1/2 lb. shredded sharp cheddar cheese
2 to 3 cups whole wheat flour

3 cup s all purpose white flour 2 Tablespoons dry yeast 1/4 cup firmly packed packed brown sugar 3 teaspoons salt 1 -1/2 cups milk 1/2 cup water 2 Tablespoons butter 1 egg 1 cup wheat germ 1/2 lb. shredded sharp cheddar cheese 2 to 3 cups whole wheat flour

In a large bowl, stir together 2 cups of white flour, yeast, sugar, and salt. In a saucepan, warm milk, water, and butter until very warm. Add to flour mix. Beat for two minutes. Add egg, and remaining 1 cup of flour. Continue mixing for an additional minute. Stir in the wheat germ and cheese. Gradually work in enough whole wheat flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic (mom says 5-10 minutes; Susan says 20-30 minutes). Place in a buttered bowl and cover. Let rise in a warm place until doubled. Punch down. Divide in half. Shape into 2 loaves. Place in two, lightly-greased 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Cover and let rise. Bake at 375° for 30-40 minutes.