I spent a little time baking last night just to relax and went a little overboard. I put together a 2 lb. sour-white loaf with 1 lb. of cheddar and asiago cheese and a chopped onion.

The resulting loaf tastes really good, especially with a spicy baked coppacollo salami, but it would have risen better if I kept the cheese down to 1/2 lb. I made a salami sandwich with a couple of slices of this bread and it is sort of like eating a sandwich of salami between two thick slices of cheese.