Onion Cheddar Bread
|Hot roll mix||16 Ounce|
|Warm water||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Dried basil||1⁄4 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
Prepare hot roll mix according to package directions, using the warm water and omitting butter and egg.
On a lightly floured surface knead dough with 3/4 cup of the cheese till cheese is mixed into the dough (about 5 minutes).
Cover and let rest while preparing onions.
In a medium skillet cook onions and garlic in margarine over medium-high heat till onions are tender; reduce heat to medium and cook till onions are lightly browned.
Stir in basil and tarragon; cook 1 to 3 minutes more.
Press dough evenly into a greased 9-inch round aluminum foil or metal baking pan.
Sprinkle remaining cheese over dough; spoon onion mixture over cheese.
Cover and let rise in a warm place till double (45 to 60 minutes).
Using the handle of a wooden spoon, make indentations in the dough at 2-inch intervals.
Place pan in center of the cooking grill.
Grill 30 to 40 minutes or till bread is golden brown.