Recipe

1. In a small bowl, combine the yeast and water and stir gently to dissolve.

2. In a large bowl, stir together 1 cup of the unbleached or all-purpose flour, the whole wheat flour, sugar, and salt. Stir in cheese. Add the yeast mixture and, using an electric mixer set on low speed, beat until the mixture resembles coarse crumbs. Add the buttermilk and beat just until moistened. Add the egg whites and beat on high speed for 3 minutes. Reduce the speed to low and beat the remaining 1 cup unbleached or all-purpose flour (the batter will be slightly runny). Cover the bowl loosely with plastic wrap. Let rise in a warm place (80* - 85*F) for 1 hour, or until light and doubled in volume.

3. Lightly coat a 1 1/2 - 2-quart shallow baking dish with nonstick spray. Gently push down the dough and transfer it into the dish. Cover loosely with plastic wrap and let rise in warm place for 20 minutes, or until light and nearly doubled in volume.

4. Preheat the oven to 350*. Uncover the dough and bake for 35 to 40 minutes, or until a deep golden brown. Immediately remove the bread from the dish and cool on a rack.