Onion-cheddar bread

Yield: 4 servings

Measure Ingredient
2½ cup Unbleached All-Purpose
\N \N Flour
1 cup Whole Wheat Flour
1 pack Active Dry Yeast
⅓ cup Warm Water (110-115
\N \N Degrees)
½ cup Orange Juice
½ cup Water
2 tablespoons Butter Or Margarine *
1 \N Envelope Onion Soup Mix
1 tablespoon Sugar
1 teaspoon Salt
5 ounces Shredded Cheddar Cheese
\N \N 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 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 sounds hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf.

Recipe By :

From: Marjorie Scofield Date: 03-26-95 (159) Fido: Cooking

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