Golden Gate Snack Bread

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well. In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130 °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 °F.) until light and doubled in size, about 30 minutes. In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside. Heat oven to 350 °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. Bake at 350 °F. for 15 to 25 minutes or until golden brown.