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 seedsPREPARATION:
- 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.
- Meanwhile, cook onion in remaining 2 tablespoons butter in small skillet over medium heat about 4 minutes or until tender. Remove from heat; cool.
- 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.
- 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.