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Onion Loaf Bread

5 to 6 c plain flour (includes 1 to 1-1/4 c wheat flour)
2 packages yeast
2/3 c warm water (105-115 degrees)
1 c warm milk (105-115 degrees)
1/2 c sugar
1-1/2 t salt
1/4 c softened margarine or shortening
2 eggs
1/2 c grated cheddar cheese
1/4 c 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 c 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.


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