2 1/2 c. all-purpose flour
1 c. whole wheat flour
1 pkg. dry yeast
1/3 c. warm water
1/2 c. orange juice
1/2 c. water
2 tbsp. butter, soft
1 env. onion soup mix
1 tbsp. sugar
1 tsp. salt
1 1/4 c. cheddar cheese (5 oz. shredded)

Combine flour, set aside. In large bowl dissolve yeast in warm water. Add orange juice, water, butter, soup mix, sugar, salt and 2 cups flour. Stir until smooth. Add remaining flour. Turn onto floured board and knead until smooth and elastic (10 minutes). Cover, let rise until doubled (1 hour).

Preheat oven to 375 degrees. Punch down dough. Turn out onto floured board and press into an 8 x 10 inch rectangle, top with 1 cup cheese. Start at 8 inch side, roll, pinch ends, place seam side down in 9 x 5 x 3 inch loaf pan. Brush with melted butter, top with remaining cheese. Bake 45 minutes or until bread sounds hollow when tapped. Cool on wire rack.