1 c. warm (90 to 100 degrees) water or vegetable stock
1 tbsp. baking yeast
2 tbsp. honey
1 egg, beaten or egg replacer
1 tsp. salt
1 c. grated sharp (reduced fat) Cheddar cheese
1/2 c. fresh chives or scallions, chopped
3 c. whole wheat flour
6 tbsp. nonfat milk powder (1/2 c. instant)

This elegant loaf can be prepared the day before you serve it freshly baked (see note). It has a milk onion and cheese flavor that's mouth watering.

Put water in bowl and sprinkle yeast to dissolve in about 5 minutes. Sift milk powder in with flour. Add ingredients in order given and mix. Knead the dough on a floured board until smooth and elastic, let rise under cloth cover until doubled. Then punch it down, shape into a loaf place in an oiled bread pan and let rise again. Bake the loaf at 350 degrees for 30 to 35 minutes. Makes 1 loaf of 15 slices. 1 slice = 5 grams usable protein (11 - 13% of average daily need), from Lappe's Diet For A Small Planet.

To cool-rise the loaf: Knead as in directions above; let it do its first rising in the refrigerator overnight. Next day let the dough stand in a warm place for a few hours until the dough is warm. Shape into a loaf, let rise until double, and bake as usual.