Mama Hen

First, take 1 cup of lukewarm water, mix in yeast and sugar, and set aside to proof. About 5-10 minutes, or until foamy.

In a large mixing bowl, combine flour, salt and mustard. Stir together and form a "well" in the middle of the mixture.

Pour in the yeast mixture, and with your hands, mix in just enough flour from the sides to form a batter consistency.

Take some of the flour from the sides, and dust it over the top of the "batter." This will keep it from drying and forming a skin. Cover with a damp towel and let it foam for 20 minutes.

Pour in remaining cup of water. Now with a spoon or your hand, mix in enough of the flour to form a soft, but not sticky dough.

Turn the dough out onto a lightly floured surface. At first it will be messy and lumpy. You will knead the dough for about 10 minutes. You will have extra flour left in the bowl. Just use that to flour your surface and hands as needed.

After about 10 minutes of kneading, the dough will be smooth and elastic.

Wash, dry and then oil your mixing bowl. Place ball of dough into bowl and turn to coat. Cover it again with your damp cloth (I use a thin kitchen towel) and allow to rise at room temperature for 1 1/2 to 2 hours, or until doubled in size.

In the meantime, take your onion, and cut off about 4 or 5 thin slices, separating the rings. The rest of the onion will be chopped finely.

In a small skillet, heat the oil and saute the onions until golden.

Set them aside to cool. Then grate and cube your cheese.

When the dough is risen, turn it out again onto a lightly floured surface, and roll or pat it into a rectangle, about 10 x 15 inches. Mix 1/2 c of the grated and all of the cubed cheese and sprinkle over dough. (Be sure to reserve about 1/4 c grated Swiss)

Followed by the onions...

Tightly roll the dough up from the short side, and pinch closed.

Place the roll, seam-side down, onto an oiled stone or cookie sheet, tucking the ends under. Cover again with damp cloth, and allow to rise for an hour or so, until doubled in size.