1 c. rye flour & 2 c. white flour mixed together
2 tbsp. sugar
2 pkg. active dry yeast
1 can condensed French onion soup
1/2 c. butter
1 egg
1 c. shredded Cheddar cheese
1 tbsp. water
2 tsp. poppy seed

In large bowl combine 1 cup of flour mixture, sugar and yeast. In small pan, heat soup and butter until very warm. butter does not have to be completely melted. With mixer at low speed, gradually add soup mixture into dry ingredients. Mix well. Mix for 3 minutes until smooth. Add egg, cheese and 1 cup flour mixture and beat for 2 more minutes.

With spoon add enough of the remaining flour mixture to make a stiff batter. Cover, let rise in warm place until double, about 1 1/2 hours. Grease 1 1/2 quart casserole. Stir batter down and put in casserole. Cover and let rise until double, about 45 minutes.

Preheat oven to 325 degrees. Brush with water and sprinkle with poppy seeds. Bake 50 minutes or until bread sounds hollow when tapped. Remove from pan and cool on wire rack before serving.