Heat the 2/3 cup water with the sugar, salt, and butter just to boiling; stir in evaporated milk and set aside to cool to lukewarm.
Place very warm water into a large bowl and sprinkle the yeast over it. Stir until the yeast dissolves, then stir in the cooled milk mixture.
Beat in 2 cups of the flour until the mixture is smooth.
Stir in the remaining flour and cheese and beat vigorously with a spoon until the dough is mixed and very stiff.
Cover the bowl with a clean towel and let rise in a warm place until doubled in size, about 45 minutes.
Stir dough down and beat again for 10-12 strokes then place into a greased, two 8×4 inch loaf pans or one 2-quart size baking dish. Cover and let rise again until doubled in size, about 30 minutes.
Bake at 350 for about 1 hour or until the bread sounds hollow when tapped.
Remove from the baking dish to cool completely before cutting.
Enjoy!