Cheddar Cheese Batter (no knead) Bread Recipe

Found this one in a Taste Of Home "Church Suppers" magazine.
I make a half recipe (one loaf) in video, this is the original recipe:

2 packages active dry yeast
3/4 cup warm water
3 cups shredded cheddar cheese
3/4 cup shredded Parmesan cheesea
2 cups milk
3 tbsp sugar
1 tbsp butter melted
2 tsp salt
6 to 6 1/2 cups all purpose flour
1 egg white beaten
1 tbsp water

Topping:
1/2 cup finely shredded cheddar cheese
1 garlic clove minced
1/2 tsp sesame seeds
1/2 tsp poppy seeds
1/2 tsp paprika
1/4 tsp celery seed

-In large bowl dissolve yeast in water, add the cheeses, milk, sugar, butter, salt and 3 cups of flour. Beat by hand or mixer about 3 minutes. Stir in enough remaining flour to make a firm dough.
-Do no knead, cover and let rise in warm place until doubled, about 1-2 hours
-Stir dough down, transfer to two greased loaf pans. Cover and let rise until doubled about 30 minutes.
-In small bowl combine egg white and water. In another bowl combine topping ingredients. Brush loaves with egg white/water mixture, sprinkle with topping, bake at 375F for 25-30 minutes or until golden brown. Remove from pans and place on wire rack to cool.