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Cheddar Onion Loaf -- e-w

Source of Recipe

Adapted from TOH Diabetic Cookbook 2005
Cheddar Onion Loaf -- e-w
Yield: 1 loaf 12 servings

1 c. water
1 1/4-oz. pkg active dry yeast
2 tsp. sugar
2 c. all-purpose flour
2 eggs
4 T. Stick margarine, softened and �divided�
1/4 tsp. salt
1 c. whole wheat flour
1 large onion, finely chopped
4 oz. sharp Cheddar cheese, cut into 1/4-in. cubes (about a cup)
1/2 tsp. poppy seeds

Heat water in a small saucepan over low heat until temperature reaches 110� to 115�. To proof yeast, sprinkle yeast and sugar over heated water in a large bowl; stir until dissolved. Let stand 5 minutes or until mixture is bubbly.

Add all-purpose flour, eggs 2 T. margarine and salt. Beat with mixer on 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 a warm place 1 hour or until doubled in bulk.

Meanwhile, cook and stir onion in remaining 2 T. of margarine in small skillet over medium heat about 4 minutes or until tender. Remove from heat; cool.

Spray 9-inch pie plate with cooking spray. Sprinkle dough with cheese and half of onions. Stir dough with a 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 375�. Bake 30 minutes or until loaf sounds hollow when tapped. Remove from pie plate. Cook on wire rack 30 minutes. Cut into 12 wedges to serve.

1 wedge (1/12 of loaf) equals: 205 calories�8 gm fat (2 gm saturated)�7 gm protein�25 gm carbohydrate�2 gm fiber�46 mg cholesterol�149 mg sodium +++EXC: 2 starch�1-1/2 fat +++WWP: 4