Red Pepper Cheese Bread

[Guest guest]

Red Pepper Cheese Bread

Serves 16

1 pkg dry yeast

2 tsps sugar

1 cup warm water (100 deg F to 110 deg F)

3 cups bread flour, divided

2 tsps Dijon mustard

1 tbsp vegetable oil

1/2 tsp salt

1/4 to 1/2 tsp ground red pepper

3/4 cup (3 ozs) 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 tbsp 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 (85 deg F), free from

drafts, 1 hour or until doubled in size. Punch dough down; turn out

onto a lightly floured surface. Roll dough into a 14- x 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 x 5-inch loaf pan coated

with cooking spray. Cover and let rise 1 hour or until doubled in

size. Preheat oven to 375 deg F. Uncover dough; bake for 35

minutes or until loaf sounds hollow when tapped. Remove from pan

immediately; cool on a wire rack.

126 Calories;3g Fat;0g Fiber;5g Protein;19g Carbs;6mg Chol;125mg Sodium

Bread Machine Variation: Follow manufacturer's instruction for

placing all dough ingredients on bread pan. Select cycle, and start

bread machine.

Food Lovers Weight Loss Cookbook