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Prep 20min
Total3hr5min
Servings16
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Ingredients
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
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Steps
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.
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Add more flavor, not more cheese. An aged or jalapeño-Cheddar cheese will boost the flavor without increasing calories.
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