Shavuot recipe - Cheese Onion Bread

From "Cheese Cookery", by Doris McFerran Townsend, ISBN 0-89586-039-2, which I picked up in the 2 for $3 bin at Shakespeare & Co on the Upper West Side of Manhattan many years ago.

Makes two loaves.

Combine

• 1/3 cup sugar
• 1 teaspoon salt
• 2 tablespoons active dry yeast
• 1 c flour

Set aside.
Heat until very warm

• 1.25 cup milk
• 1/2 cup butter

Slowly stir into flour.
Add

• 3 eggs

Beat 2 minutes at medium.
Stir in, to make stiff dough

• 5 c flour (approx.)

Turn out, rest 10 minutes, knead 10 minutes. Rise in greased bowl 1 hour.

Roll dough to two 18x10 inch rectangles. Sprinkle with

• 3 cup shredded cheddar
• 1 cup chopped onion

Roll up, curve (or don't, if it fits better that way), cut 1/2 in deep gashes 1 inch apart. Cover with towel, rise 45 minutes.

Sprinkle with paprika. Bake at 350 degrees, 25 to 30 minutes.