Title: Onion-Cheddar Bread
Categories: Bread
Yield: 4 Servings
| 2 1/2 | c | Unbleached all-purpose flour |
| 1 | pk | Active dry yeast |
| 1/2 | c | Orange juice |
| 2 | tb | Butter or margarine * |
| 1 | tb | Sugar |
| 5 | oz | Shredded cheddar cheese |
| 1 | c | Whole wheat flour |
| 1/3 | c | Warm water (110-115 degrees) |
| 1/2 | c | Water |
| 1 | | Env. onion soup mix |
| 1 | ts | Salt |
| | | Melted butter or margarine |
* Butter or margarine should be cut into small pieces.
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~---- In medium bowl, combine flours and set aside. In large bowl, dissolve
yeast in warm water. Add orange juice, water, butter, onion recipe soup
mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in
enough of the remaining flour mixture until soft dough is formed and it
pulls away from the sides of the bowl. Turn dough onto lightly floured
board, then knead until smooth and elastic, about 10 minutes. Cover and let
rise in warm place until doubled, about 1 hour. (Dough is ready if
indentation remains when touched) Preheat oven to 375 degrees F. Punch down
dough, then turn onto lightly
floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese.
roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place
in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then
top with remaining cheese. Bake 45 minutes or until bread sound hollow
when tapped. Remove to wire rack and cool completely before slicing. Makes
1 loaf.