2 1/2 c Unbleached All-Purpose Flour 2 T Butter Or Margarine *
1 c Whole Wheat Flour 1 ea Env. Onion Soup Mix
1 pk Active Dry Yeast 1 T Sugar
1/3 c Warm Water (110-115 Degrees) 1 t Salt
1/2 c Orange Juice 5 oz Shredded Cheddar Cheese
1/2 c Water 1 x 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.
Yields
4 servings