Bring milk to a boil in a large sauce-pan over medium heat; stir in grits, and cook, stirring often, 5 minutes (mixture will be very thick).
Remove from heat; add salt and cheese, stirring until cheese is melted.
Let stand 25 minutes, stirring occasionally.
Combine 1 cup warm water, sugar, and yeast in the mixing bowl of a heavy-duty stand mixer; let stand 5 minutes.
Add grits mixture, beating at medium-low speed with the dough hook attachment until well blended.
Add 4 cups flour, 1 cup at a time, beating until blended after each addition and stopping to scrape down sides as necessary. Gradually add enough flour to make a stiff but slightly sticky dough. Dough will form a ball around mixer attachment.
Shape dough into a ball with well-floured hands, and place in a well- greased bowl, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into thirds; shape each portion into a loaf.
Place into lightly greased 9- x 5-inch loafpans; cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
Bake at 350 for 35 to 40 minutes or until golden.
Let bread cool in pans on wire racks 10 minutes.
Remove from pans, and cool completely on wire racks.
Note: For testing purposes only, we used Cracker Barrel Vermont Sharp White Cheddar.
Bacon-Cheddar Grits Bread: Prepare dough as directed. After dividing dough, roll each third into a 14- x 9-inch rectangle on a lightly floured surface.
Sprinkle each dough rectangle evenly with 1/2 cup cooked, crumbled bacon and 3/4 cup shredded sharp Cheddar cheese.
Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough. You will form 2 rolls per loaf.
Place into prepared loafpans; let rise, and bake as directed.
Tomato-Black Olive Grits Bread: Prepare dough as directed. After dividing dough, roll each third into a 14- x 9-inch rectangle on a lightly floured surface.
Sprinkle each dough rectangle evenly with 1/2 cup julienne-cut dried tomatoes with herbs in oil (drained and patted dry with paper towels) and 1/2 cup sliced black olives (drained and patted dry with paper towels).
Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough. You will form 2 rolls per loaf.
Place into prepared loafpans; let rise, and bake as directed.
Note: For testing purposes only, we used California Sun-Dry sun-dried julienne cut tomatoes with herbs.
Basil Pesto-cheese Grits Bread: Prepare dough as directed. After dividing dough, roll each third into a 14- x 9-inch rectangle on a lightly floured surface.
Spread 1/4 cup prepared basil pesto evenly over each dough rectangle; sprinkle each with 3/4 cup shredded mozzarella or crumbled goat cheese.
Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough. You will form 2 rolls per loaf.
Place into prepared loafpans; let rise, and bake as directed.
