In a large mixing bowl, combine 1 1/2 c. flour, sugar, yeast and hot water. Whisk or beat with an electric mixer for one minute. Cover and let sit for 30 minutes, until bubbly.
Add 2 T. reserved bacon grease and salt. Stir in remaining flour, 1/2 c. at a time, until dough is smooth and springy. Let rest for 15 minutes.
Knead dough for about 5 to 8 minutes on a lightly floured surface, until no longer sticky. Working with a few handfuls at a time, knead in the cheese and bacon. Place dough and a greased bowl, cover, and let rise for 30 – 45 minutes.
On a lightly floured surface, shape dough into desired loaf shape. Place on a greased cookie sheet, cover and let rise another hour or so, until doubled in size. You can add a decorative cut into the bread if you want, but it’s not necessar
Bake at 400 degrees for about 30 minutes, until golden brown. Bread should sound hollow when you tap on the crust. If desired, sprinkle a little extra shredded cheese on top halfway through the baking process.
