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Red Pepper Cheese Bread

Source of Recipe

Cooking Light
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.


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