Onion-Cheddar Bread

Course : Breads
Serves: 4
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2 1/2 cups unbleached all-purpose flour
1 package active dry yeast
1/2 cup orange juice
2 tablespoons butter or margarine *
1 tablespoon sugar
5 ounces shredded cheddar cheese
1 cup whole wheat flour
1/3 cup warm water -- (110-115 degrees)
1/2 cup water
1 package onion soup mix
1 teaspoon salt
1 stick butter or margarine melted

Preparation / Directions:

* 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 375F. 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.


Nutritional Information:

304 Calories (kcal); 13g Total Fat; (37% calories from fat); 15g Protein; 34g Carbohydrate; 38mg Cholesterol; 1630mg Sodium

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