Recipe: Andersen's Pea Soup Restaurant Onion Cheese Bread

ONION CHEESE BREAD
from Andersen's Pea Soup Restaurant, Buellton, CA

3/4 cup dry milk powder
2 Tablespoons dehydrated onion
2 Tablespoons granulated sugar
1 1/2 packets dry yeast (3 1/2 teaspoons)
2 1/2 cups water, warm but not hot
8 cups all-purpose flour
4 1/2 teaspoons salt
1/4 cup shortening, softened or melted and cooled
1/2 cup grated Cheddar cheese
3 Tablespoons poppy seeds

Stir dry milk, onion and sugar into 2 1/2 cups warm (not hot) water, then sprinkle with yeast. Let mixture stand for 5 minutes until surface is frothy. Gently stir to moisten and soften all of the yeast.

Sift flour and salt into a large bowl. Stir in the shortening. Combine the liquid mixture with the flour. Add cheese and mix well until dough takes form.

Turn dough out onto a floured board. Knead dough for 5 to 10 minutes or until smooth and elastic. Place into a greased bowl. Cover and let rise in a warm place for 30 minutes.

Preheat oven to 350 degrees F.

Punch dough down and remove from bowl to floured board. Knead the dough lightly, then divide into 3 equal pieces. Shape into loaves, and place on a floured baking sheet. Cover and let rise in a warm place for 30 minutes.

Bake for 45 to 50 minutes or until browned on top. Cool on racks.

Source: Modesto Bee newspaper, July 27, 1988