Cheddar-Onion Loaf
Source of Recipe
MOM
1 cup water
1 pkg active dry yeast
2 tsp sugar
2 cup all purpose flour
4 Tsp butter, softened, divided
2 eggs
1/4 tsp salt
1 cup whole wheat flour
1 lge onion, finely chopped
4 oz sharp Cheddar cheese, cut into 1/4 inch pieces (about 1 cup)
1/2 tsp poppy seeds
Heat water in small saucepan over low heat until temperature reaches 105 to 110F. To proof yeast, sprinkle yeast & sugar over heated water in large bowl; stir until dissolved. Let stand 5 mins or until mixture is bubbly. Add all purpose flour , 2 Tsp butter, eggs & salt. Beat with electric mixer at low speed until blended, scarping down side of bowl once. Stir in whole wheat flour with wooden spoon; stir until soft dough forms. Cover with plastic wrap; let rise in warm place 1 hr or until doubled in bulk. Meanwhile cook onion in remaining 2 Tsp butter in small skillet over medium heat about 4 mins or until tender. Remove; set aside to cool.
Spray 9 inch pie plate with nonstick cooking spray. Sprinkle dough with cheese & half onion. Stir dough with wooden spoon until cheese & onion are evenly distributed. Turn into pie plate. Spoon remaining onion over dough; sprinkle with poppy seeds. Let rise in warm place, uncovered, about 1 hr or until doubled in bulk.
Preheat oven to 375F. Bake 30 mins or until loaf sound hollow when tapped. Remove immediately from pie plate. Cool on wire rack 30 mins.
Ylds: 12 servings
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