Onion Loaf Bread
rec.food.baking/Frances Perret (1996)

My mother used to make this onion bread a lot at Christmas time - for the boss, for the teachers, for the Girl Scout leaders, etc. It has become a standard at Thanksgiving and Christmas. It uses onions and Cheddar cheese.

5 to 6 cups plain flour (includes 1 to 1 1/4 cups wheat flour)
2 packages yeast
2/3 cup warm water (105-115 degrees)
1 cup warm milk (105-115 degrees)
1/2 cup sugar
1 1/2 tsp salt
1/4 cup softened margarine or shortening
2 eggs
1/2 cup grated cheddar cheese
1/4 cup minced onion
Cooking oil

Spoon or pour flour into dry measuring cup. Level off and pour onto wax paper. Do not sift.

Sprinkle yeast into 2/3 cup warm water in large warm bowl. Stir until dissolved. Add warm milk, sugar, salt, margarine and eggs. Stir in onion and cheese. Stir in 3 cups flour. Beat vigorously with wooden spoon until smooth (150 strokes). Scrape sides of bowl. Add remaining flour, gradually. Use enough flour to make a soft dough, which leaves the side of the bowl, adding more if necessary.

Turn onto a floured board. Roll into a ball. Knead for 5 to 10 minutes until dough is smooth and elastic and no longer sticky. Cover with plastic wrap and then a towel. Let rest for 20 minutes on board. Punch down. Divide into 2 or 4 loaves, as desired. Place in greased baking pans. Brush surface with cooking oil. Loosely cover with plastic wrap. Let rise 2 hours in a warm place. Puncture any air bubble with greased toothpick before baking.

Bake at 375 degrees for 20 to 25 minutes (or until done). Remove from pans and cool on racks.