| 1 | cup boiling water |
| 1 | cup Fiber One® original bran cereal |
| 1/2 | cup dry-pack sun-dried tomatoes, diced |
| 2 | packages regular active dry yeast |
| 1 | tablespoon sugar |
| 1/4 | cup warm water (105°F to 115°F) |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon salt |
| 2 | teaspoons black peppercorns, ground |
| 1/2 | cup shredded Cheddar cheese (2 oz) |
| 2 1/4 | to 2 1/2 cups Gold Medal® all-purpose flour |
| 1. | In small bowl, pour boiling water over cereal and tomatoes; let stand 5 minutes or until mixture is lukewarm. |
| 2. | In large bowl, dissolve yeast and sugar in warm water. Stir in cereal mixture, oil, salt, ground peppercorns, cheese and enough of the flour to make a soft dough. Place dough on lightly floured surface; knead about 5 minutes or until smooth and springy. Place dough in greased bowl and turn greased side up. Cover; let rise in warm place 1 to 1 1/2 hours or until double in size. |
| 3. | Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Shape dough into 10-inch loaf. Place on cookie sheet. Cover; let rise in warm place 30 to 40 minutes or until almost double in size. |
| 4. | Heat oven to 350°F. Make 1/4-inch-deep slits in top of loaf with sharp knife. Bake about 35 minutes or until loaf sounds hollow when tapped on bottom. |
| Rising times may vary. |
|
| Add more flavor, not more cheese. An aged or jalapeño-Cheddar cheese will boost the flavor without increasing calories. |
Nutrition Information:
120 ( 30); 3 1/2g ( 1g, 0g); 0mg; 220mg; 19g ( 2g, 2g); 4g 2%; 0%; 4%; 10% 1 ; 1/2 ; 0 ; 1/2 1