Crusted Arabian Cheese Bread

from Lurenda Farber

	Bread		Topping
2 1/2	cups all purpose flour	2	Tbs. chopped onion
1	Tbs. active dry yeast	1/4	cup melted butter
1	Tbs. sugar	1/2	tsp. paprika
1 1/2	tsp. salt	1/2	tsp. oregano
3/4	cup milk; scalded	1/2	tsp. garlic salt
1/4	cup water	1	cup cheddar cheese
1	Tbs. butter; melted

Prepare Dough: Add water to hot milk and let cool to 115° F. In a mixing bowl combine 1 cup flour, yeast, sugar, and salt; mix well. Stir in milk and butter. Mix thoroughly. Stir in remaining flour and work into a dough. Place dough on a lightly floured board and knead for 5-7 minutes until dough is elastic and sticky. Set dough in a greased bowl and turn dough over so top side of dough has been greased. Cover and place in a warm area free from drafts until dough has doubled in size. Prepare Topping: In a small bowl combine all ingredients and stir to mix. Assemble For Baking: Punch dough down then press into the bottom of a 14" Dutch oven. Prick dough with a fork then spread topping evenly across the top. Cover oven and let rise for 30 minutes. Bake using 12-14 briquettes bottom and 16-18 briquettes top for 20-25 minutes. Serves: 8