Cheddar Pull-Apart Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon sugar
• 1 cup warm water (110u0b0 to 115u0b0)
• 2 tablespoons ground mustard
• 1 teaspoon salt
• 1-1/2 cups warm whole milk (110u0b0 to 115u0b0)
• 6 to 6-1/2 cups all-purpose flour
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup dried minced onion
• 1 cup shredded cheddar cheese
• 2 teaspoons celery seed
• 1 large egg, beaten

1. In a large bowl, dissolve yeast and sugar in water; let stand for 10 minutes. Add mustard and salt; beat until smooth. Add milk and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Punch dough down and divide into fourths. Divide each portion into eight balls; place eight balls each in two greased 9x5-in. loaf pans.
3. For topping, combine water and onion; let stand for 5 minutes. Add cheese and celery seed. Sprinkle half over dough in pans. Top with remaining dough balls and topping. Cover and let rise in a warm place until doubled, about 1 hour.
4. Brush tops with egg. Bake at 375u0b0 for 30-35 minutes or until golden brown. Cool in pans for 10 minutes; remove from pan to wire rack to cool completely.

active dry yeast, sugar, warm water, ground mustard, salt, milk, flour, warm water, onion, cheddar cheese, celery, egg

Taken from www.tasteofhome.com/recipes/cheddar-pull-apart-bread/ (may not work)