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Cheddar Onion Loaf

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 

Heat water in small saucepan over low heat until temperature reaches 105 to 110F
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; cool. 
Spray 9-inch pie plate with nonstick cooking spray
Sprinkle dough with cheese and half of onion
Stir dough with wooden spoon until cheese and onion are 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 375F
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

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

Courtesy Diabetic Cooking

Serves 12