Andersen's Pea Soup Restaurant Onion Cheese Bread
Buellton, CA
This tasty onion cheese bread is served with Andersen's famous split pea soup.
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.
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