---------- Recipe via Meal-Master (tm) v8.03
  
       Title: ONION-CHEDDAR BREAD
  Categories: Breads
       Yield: 4 servings
  
   2 1/2 c  Unbleached All-Purpose Flour
       1 c  Whole Wheat Flour
       1 pk Active Dry Yeast
     1/3 c  Warm Water (110-115 Degrees)
     1/2 c  Orange Juice
     1/2 c  Water
       2 tb Butter Or Margarine *
       1 ea Env. Onion Soup Mix
       1 tb Sugar
       1 ts Salt
       5 oz Shredded Cheddar Cheese
       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.
  
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