4 3/4 c. flour
2 1/4 c. Wheat Chex cereal, crushed to 3/4 c.
3 tbsp. sugar
3 tbsp. parsley flakes
1 tbsp. salt
3/4 tsp. onion powder
2 pkgs. dry yeast
1 1/2 c. milk
1 1/4 c. water
3 tbsp. butter
1 egg
8 oz. shredded sharp cheddar cheese

In large mixing bowl, combine 1 3/4 cups flour, crushed cereal, sugar, parsley, salt, onion powder and yeast. Combine milk, water and butter in saucepan. Heat liquid mixture until very warm (120 to 130 degrees). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer. Scrape bowl occasionally. Add egg, cheese and 3/4 cup flour. Beat 2 minutes at high speed. Scrape bowl occasionally. Gradually mix in remaining flour (2 1/4 cups). Cover. Let rise until doubled in bulk, about 30 to 40 minutes.

Meanwhile, grease two deep 1 1/2 quart casseroles or 2 (9"x5"x3") loaf pans. Line bottom with greased wax paper. Stir batter down. Turn into pans. Let rise until doubled in bulk again, then bake in preheated 375 degree oven for 35 to 45 minutes or until browned. Remove from pans and remove paper. Cool on rack.