Golden Gate Snack Bread

1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
2. In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130 degrees F). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until light and doubled in size, about 30 minutes.
3. In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
4. Heat oven to 350 degrees F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.
5. Bake at 350 degrees F for 15 to 25 minutes or until golden brown.

Yield: 16 servings