Red Pepper-Cheese Bread

Red Pepper-Cheese Bread Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 126
Caloriesfromfat 22 %
Fat 3.1 g
Satfat 1.3 g
Monofat 0.8 g
Polyfat 0.7 g
Protein 4.6 g
Carbohydrate 19.4 g
Fiber 0.1 g
Cholesterol 6 mg
Iron 1.2 mg
Sodium 125 mg
Calcium 42 mg

Ingredients

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

Preparation

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 (85°), 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 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 bulk.

Preheat oven to 375°.

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

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

Note:

November 1997
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