Mushroom- and Shallot-Stuffed Bread

1 cup warm water (about 105 degrees)1 tablespoon active dry yeast1 tablespoon sugar1 teaspoon salt3 cups all-purpose flour1 cup shredded mild cheddar cheeseFilling2 tablespoons olive oil2 shallots, chopped2 cloves garlic, minced1 small yellow onion, chopped8 ounces mixed mushrooms, chopped#189; teaspoon salt#188; teaspoon black pepper#189; cup shredded mild cheddar cheeseIn the bowl of a stand mixer, combine the water, yeast and sugar. Let stand until the mixture is bubbly, about 5 minutes.With the mixer on low, add the salt and flour. Mix until the dough comes together, then increase speed to medium-low and mix for 3 minutes. Add the cheese and mix until incorporated. Cover with a towel and let rise until doubled in size, about 1 hour.Meanwhile, make the filling. In a large skillet over medium, heat the oil. Add the shallots, garlic and onion. Saute until the onions are translucent, about 5 minutes. Add the mushrooms, salt and pepper, then saute until the mushrooms are soft and any liquid has evaporated. Set aside to cool.When the dough has risen and the mushroom filing has cooled, begin to assemble the loaf.On a floured surface, roll the dough into a 15-by-8inch rectangle. If the dough shrinks back, just let it rest for 5 minutes and try again.Spread the filling over the dough, leaving 1 inch of dough uncovered at the edge all the way around. Working with a long side, roll the dough up like a sausage. Moisten the end, then press or pinch to seal up the log.Place the bread, seam down, on a baking sheet and cover with a towel. Let rise for 45 minutes.Heat the oven to 350 degrees. Use a very sharp knife to make 2 or 3 shallow slashes in the top of the loaf to let steam, escape. Sprinkle the loaf with the remaining 1/2 cup of cheddar cheese. Bake for 30-40 minutes, or until a thermometer inserted at the center reads 200 degrees.Let the bread cool on a wire rack for 30 minutes before slicing.Serves six to eight.Alison Ladman