Set ¼ cup of cheese 2 tablespoon of green onions aside and refrigerate.

In a small bowl heat ⅓ cup of lukewarm water and add ¼ teaspoon of honey and yeast and set aside for proofing.

In large bowl or bowl of stand mixer, add both flour, remaining cheeses, salt ,rest of honey, garlic powder green onions and proofed yeast.Mix until everything combines well a sticky but smooth dough.

Knead dough in stand-up mixer with dough hook for about 15 minutes also and dough should pass window pane test.

Put small amount of oil in clean bowl and add dough, turning to coat. Cover bowl with plastic wrap and place dough in warm place to rise until doubled in size, 90 minutes (placing dough in closed turned-off oven next to large pan of just-boiled water works well).

Oil 9 by 5-inch loaf pan or coat with nonstick spray. Gently turn dough out onto lightly floured work surface. Press ball of dough into rectangle, about length of pan. Fold rectangle in thirds, as if folding letter. Fold in half again lengthwise, pinching edges and ends together firmly until sealed.

Place dough seam-side-down in pan. Sprinkle top with reserved cheese and green onions. Cover loosely with wrap and let rise until about 1 inch above top of pan, about 30 to 45 minutes. Toward end of rising time, preheat oven to 375°F.

Place bread in middle of oven and bake for 5 minutes.

Reduce oven temperature to 350°F and bake for 30 to 45 minutes longer or until bottom of loaf sounds hollow when tapped or instant-read thermometer registers 190-200°F when inserted in center. Remove loaf from pan and let cool completely on wire rack.