Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Recipe by Cooking Light November 1997

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Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary test

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

126 calories; calories from fat 22%; fat 3.1g; saturated fat 1.3g; mono fat 0.8g; poly fat 0.7g; protein 4.6g; carbohydrates 19.4g; fiber 0.1g; cholesterol 6mg; iron 1.2mg; sodium 125mg; calcium 42mg.
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