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Cheddar-Onion Loaf


Cheddar-Onion Loaf

Cheddar-Onion Loaf

Yield

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

Preparation

  1. Heat water in small saucepan over low heat until temperature reaches 105° to 110°F. 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 375°F. 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.

Nutritional Information

Serving Size: 1 wedge (1/12 of loaf)
Fiber 2 g
Carbohydrate 25 g
Cholesterol 56 mg
Saturated Fat 4 g
Total Fat 8 g
Calories from Fat 37 %
Calories 205
Protein 7 g
Sodium 149 mg

Dietary Exchange

Fat 1-1/2
Starch 2

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