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Cheddar Onion Loaf -- e-w

Source of Recipe

Adapted from TOH Diabetic Cookbook 2005
Cheddar Onion Loaf -- e-w
Yield: 1 loaf 12 servings

1 c. water
1 1/4-oz. pkg active dry yeast
2 tsp. sugar
2 c. all-purpose flour
2 eggs
4 T. Stick margarine, softened and ‘divided’
1/4 tsp. salt
1 c. whole wheat flour
1 large onion, finely chopped
4 oz. sharp Cheddar cheese, cut into 1/4-in. cubes (about a cup)
1/2 tsp. poppy seeds

Heat water in a small saucepan over low heat until temperature reaches 110º to 115º. To proof yeast, sprinkle yeast and sugar over heated water in a large bowl; stir until dissolved. Let stand 5 minutes or until mixture is bubbly.

Add all-purpose flour, eggs 2 T. margarine and salt. Beat with mixer on LOW speed until blended, scraping down side of bowl once. Increase speed to HIGH; beat 10 minutes, scraping down side of bowl once. Stir in whole wheat flour until soft dough forms. Cover with plastic wrap; let rise in a warm place 1 hour or until doubled in bulk.

Meanwhile, cook and stir onion in remaining 2 T. of margarine in small skillet over medium heat about 4 minutes or until tender. Remove from heat; cool.

Spray 9-inch pie plate with cooking spray. Sprinkle dough with cheese and half of onions. Stir dough with a wooden spoon until cheese and onion are evenly distributed. Turn into pie plate. Spoon remaining onion over dough; sprinkle with poppy seeds. Let rise in warm place, covered, about 1 hour or until doubled in bulk.

Preheat oven to 375º. Bake 30 minutes or until loaf sounds hollow when tapped. Remove from pie plate. Cook on wire rack 30 minutes. Cut into 12 wedges to serve.

1 wedge (1/12 of loaf) equals: 205 calories…8 gm fat (2 gm saturated)…7 gm protein…25 gm carbohydrate…2 gm fiber…46 mg cholesterol…149 mg sodium +++EXC: 2 starch…1-1/2 fat +++WWP: 4