------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Onion-Cheddar Bread
Categories: Breads     
  Servings: 1 Loaf

  2 1/2 c  Unbleached all-purpose flour
      1 pk Active dry yeast
    1/2 c  Orange juice
      2 tb Butter; cut into small pieces
      1 tb Sugar
      5 oz Cheddar cheese; shredded
      1 c  Whole wheat flour 
    1/3 c  Water; warm (110 to 115°F) 
    1/2 c  Water 
      1    Env onion soup mix 
      1 ts Salt 
           Butter; melted

  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°F. Punch down dough, then turn onto lightly
  floured board. Press into 10x8" rectangle; top with 1 cup cheese.
  Roll, starting at 8" side, jelly-roll style; pinch ends to seal.
  Place in 9x5x3" 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.
 
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