Onion Cheddar Bread
Categories: Breads
Servings: 4
2 1/2 c Unbleached allpurpose flour 1 c Whole wheat flour
1 pk Active dry yeast 1/3 c Warm water (110115 degrees)
1/2 c
Orange
juice 1/2 c Water
2 tb Butter or margarine * 1 Env. onion soup mix
1 tb Sugar 1 ts Salt
5 oz Shredded cheddar cheese Melted butter or margarine
* Butter or margarine should be cut into small pieces.
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 8inch
rectangle; top with 1 cup cheese. roll, starting at 8inch side, jellyroll
style; pinch ends to seal. Place in 9 x 5 x 3inch 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.
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