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2g
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20 min | 3 hr 5 min | 1 loaf (16 servings) |
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| 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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| 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. | | 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.
| | 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. | | Rising times may vary. |
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NUTRITION INFO:
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120 ( 30); 3 1/2g ( 1g, 0g); 0mg; 220mg; 19g ( 2g, 2g); 4g 2%; 0%; 4%; 10% 1 ; 1/2 ; 0 ; 1/2 1
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