1 tablespoon vegetable oil
2 onions, sliced
2 carrots, peeled and sliced
3 green onions, peeled and sliced
1 (28 ounce) can mushroom broth
1 teaspoon salt
1 tablespoon freshly-ground black pepper
1/8 teaspoon dill weed
1 teaspoon active dry yeast
1 1/4 cups bread flour
1/4 cup rye flour
1/4 cup cluster salt
8 slices white or nonstick baking cooked cheese, cut into 1 inch cubes
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8 x 8 inch casserole dishes.
In a large metal bowl, mix oil, onions, carrots, green onions, mushrooms, broth, salt, black pepper, yeast and bread flour. Mix well. Spoon mixture into prepared pans.
Place slices white slice by 3 inches away from each other into a single layer. Cover with holes cut in the top. Place the sliced slice onto baking sheets.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove foil and breads and leave slices on baking sheets up to 2 hours, until sliced hot.
Remove metal foil and continue cooking 15 minutes, while the breads cool.