Cheddar-Onion Loaf
Makes 12 servings (1 loaf)
Ingredients
1 cup water
1 package (1/4 ounce) active dry yeast
2 teaspoons sugar
2 cups all-purpose flour
4 tablespoons butter, softened and divided
2 eggs
1/4 teaspoon salt
1 cup whole wheat flour
1 large onion, finely chopped
4 ounces sharp Cheddar cheese, cut into 1/4-inch pieces (about 1 cup)
1/2 teaspoon poppy seeds
1. Heat water in small saucepan over low heat until temperature reaches
105F to 110F. To proof yeast, sprinkle yeast and sugar over heated water
in large bowl; stir until dissolved. Let stand 5 minutes or until
mixture is bubbly. Add all-purpose flour, 2 tablespoons butter, eggs and
salt. Beat with electric mixer at 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 warm place 1 hour or until
doubled in bulk.
2. Meanwhile, cook onion in remaining 2 tablespoons butter in small
skillet over medium heat about 4 minutes or until tender. Remove from
heat; cool.
3. Spray 9-inch pie plate with nonstick cooking spray. Sprinkle dough
with cheese and half of onion, stir until 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.
4. Preheat oven to 375F. Uncover loaf. Bake 30 minutes or until loaf
sounds hollow when tapped. Remove from pie plate. Cool on wire rack 30
minutes. Cut into 12 wedges before serving. |
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