Cheese and Onion Bread

I bought this really fancy bread cookbook at one of the used book sales in April. This book has glossy pages and looks like it was never even opened up. The first half of the book is stories of bread from different places, how loaves are shaped, what they're called, and that sort of thing. The second half then goes through recipes for different kinds of bread. The book is really pretty, somewhat confusing, and I haven't decided if I like or hate it (but I know I don't love it). This is my first effort from that book. It originates in England, or so they say. Look carefully at this page, and you'll see what it's supposed to look like. Trust me, I didn't feel it was worth that much work, so I made mine differently.

CHEESE AND ONION LOAF

1 onion, finely chopped
4 tbsp butter
1 cup milk, warm
1/3 cup warm water
3 tsp yeast
1 tsp mustard powder
1 tsp salt
1/2 tsp pepper
2 tsp sugar
4 cups flour
approx. 1-1/2 cups grated cheddar cheese

In a saucepan, saute the onion in the butter with the salt and pepper until it's soft. Meanwhile, mix the water and milk, and sprinkle the yeast over the top of them. Combine the rest of the ingredients, EXCEPT the cheese, as per my tried and true instructions, adding the onion mixture as you start mixing the dough. Let it rise 15 minutes, then remove from the bread pan or mixing bowl. Split the dough into two loaves, and roll the first one out into a rectangle roughly 6" wide, 1/4" to 3/8" thick, and however long it gets to be (somewhere between 14" and 18" or so). Sprinkle half the grated cheese on the top, holding back only 1/4" from the sides and 1/2" from the ends. Then begin rolling at one end, pinching the dough on the roll down into the cheese you're rolling into every 2" or so. Put into a greased loaf pan, seam side down, brush with the egg wash mix from the Pullman bread, and repeat with the other half of the dough. This bread will rise pretty fast. Bake at 375F for about 25 to 30 minutes. Look how pretty it is!
I also used the heels as the bottom slices to make sandwiches in the George Foreman grill for lunch. I was afraid the cheese would melt out of the bread slice into the grill, but using the heels solved the problem. And there's nothing like a nice grilled turkey and tomato on cheese bread, now is there?