Tomato-Peppercorn-Cheese Bread

Sassy sun-dried tomatoes, peppercorns and Cheddar flavor homemade bran bread.

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Prep Time 20 min
Total Time 3 hr 5 min
Servings 16

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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Directions

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.