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    Red Pepper Cheese Bread


    Source of Recipe


    Cooking Light

    Recipe Introduction


    Bread Machine directions also.
    Makes 16 Servings

    1 package dry yeast
    2 teaspoons sugar
    1 cup warm water (105º to 115º)
    3 cups bread flour, divided
    2 teaspoons Dijon mustard
    1 tablespoon vegetable oil
    1/2 teaspoon salt
    1/4 teaspoon ground red pepper (1/4 to 1/2 teaspoon)
    3/4 cup (3 ounces) shredded extra-sharp Cheddar cheese
    Cooking spray

    Dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes. Add 1 cup flour, mustard, oil, salt, and pepper, and stir until smooth. Add 1 3/4 cups flour and cheese, and stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

    Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.

    Punch dough down; turn out onto a lightly floured surface. Roll dough into a 14×7-inch rectangle. Roll up rectangle tightly starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9×5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in bulk.

    Preheat oven to 375º. Uncover dough; bake at 375º for 35 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

    Bread Machine Variation:
    Follow manufacturer's instructions for placing all dough ingredients in bread pan. Select cycle and start bread machine.

    Per 1 slice serving: 125 Calories; 3g Total Fat; (22% calories from fat); 5g Protein; 19g Carbohydrate; 6mg Cholesterol; 109mg Sodium; Trace Fiber

 

 

 


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