Tomato-Peppercorn-Cheese Bread

 

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.