A richly flavored onion and cheddar cheese yeast bread.
2 1/2 cups all-purpose or bread flour
1 cup whole wheat flour
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1/3 cup warm water
1/2 cup orange juice
1/2 cup water
2 tablespoons butter
1 (1.4-ounce) envelope dry onion soup mix
1 tablespoon granulated sugar
1 teaspoon salt
1 cup shredded cheddar cheese
2 tablespoons butter, melted
1/2 cup shredded cheddar cheese
- In a medium bowl, combine flour and whole wheat flour; set aside.
- In a large bowl, dissolve yeast in 1/3 cup warm water. Add orange juice, 1/2 cup water, butter, dry onion soup mix, sugar, and salt. Add 2 cups of the flour mixture and mix until smooth. Stir in the remaining flour mixture and mix until a soft dough is formed.
- Turn the dough onto a lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough, then turn onto a lightly floured board. Press into 10 x 8-inch rectangle, top with 1 cup shredded cheddar cheese, and roll up, starting at the narrow edge; pinch the ends to seal. Place in a loaf pan with the seam side down. Brush with melted butter, then top with 1/2 cup shredded cheddar cheese. Let rise until doubled in size, about 40 minutes.
- Preheat the oven to 375°F (190°C).
- Bake for 45 minutes or until done.
- Remove to a wire rack and cool completely before slicing.
Makes 1 loaf.