6 to 7 c. unsifted flour, divided
2 tbsp. sugar
4 tsp. instant minced onion
2 tsp. salt
2 pkgs. active dry yeast
1/2 tsp. caraway seeds
1 3/4 c. milk
1/2 c. water
3 tbsp. butter
1 tsp. Tabasco
2 c. shredded sharp Cheddar cheese, divided
1 egg, lightly beaten

1. In large bowl of electric mixer, combine 2 1/2 cups flour, sugar, onion, salt, yeast and caraway seeds.

2. In small saucepan combine milk, water and butter. Heat mixture until very warm (120 to 130 degrees). Stir in Tabasco. Gradually add milk mixture to dry ingredients; beat 2 minutes at medium speed. Add 1 cup flour. Beat at high speed 2 minutes.

3. With a wooden spoon stir in 1 1/2 cups cheese and enough flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top.

4. Cover, let rise in warm place, until doubled in bulk, about 50 minutes. Punch dough down. Knead 1 to 2 minutes. Divide dough into 16 equal pieces. Roll each piece into a smooth ball.

5. Place half the balls into a well greased 10 inch tube pan. Sprinkle with remaining 1/2 cup cheese. Arrange remaining balls on top. Cover; let rise in warm place, until doubled in bulk, about 45 minutes. Brush with egg.

6. Bake at 375 degrees 40 to 50 minutes or until golden. Remove from pan. Cool on wire rack. Makes 1 10-inch loaf.