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ONION-CHEDDAR BREAD

Category:    Bread
Yield:4 servings
 
  2 1/2 c  Unbleached all-purpose flour        1 c  Whole wheat flour
      1 pk Active dry yeast                  1/3 c  Warm water (110-115 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 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.
 

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