Directions

1. 1. In a medium bowl, combine the flours and set aside.
2. 2. In a large bowl dissolve the yeast in warmed water; cover and let stand for 10 minues.
3. 3. Add the orange juice, water, butter, onion soup mix, sugar, salt and two cups of the flour mixture; mix until smooth.
4. 4. Gradually stir in the remaining flour mixture until a soft dough is formed and it pulls away from the sides of the bowl.
5. 5. Turn the dough out onto a lightly floured board; knead until smooth and elastic, about 10 minutes.
6. 6. Cover and let rise in warm place until doubled in size, about one hour. Dough is ready if an indentation remains after it has been touched.
7. 7. Preheat oven to 375 degrees F.
8. 8. Punch down dough, turn out onto lightly floured board. Press into a 10 by 8 inch rectangle; top with one cup cheese.
9. 9. Roll the dough up, starting at the eight inch side, jelly-roll style; pinch ends to seal. Place in a 9 by 5 by 3 inch loaf pan, seam side down. Brush with melted butter then top with remaining cheese.
10. 10. Bake for about 45 minutes or until bread sounds hollow when tapped.
11. 11. Remove from oven and transfer to a wire rack; let cool completely before slicing.