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Pepper Cheese Bread

Natural.Foodie's picture
Ingredients
  Enriched corn meal 1 Teaspoon (Quaker Or Aunt Jemima)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Oat bran cereal 1 Cup (16 tbs) (Quaker, Hot, Uncooked)
  Sugar 2 Teaspoon
  Pepper 1 Teaspoon
  Quick rise yeast 1 Tablespoon (1 Package)
  Baking soda 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)
  Skim milk 1⁄4 Cup (4 tbs)
  Margarine 2 Tablespoon
  Shredded low fat cheddar cheese 4 Ounce (1 Cup)
Directions

Lightly spray 8 x 4-inch loaf pan with vegetable oil cooking spray or oil lightly.
Sprinkle sides and bottom with corn meal.
In large mixer bowl, combine 1 cup flour, oat bran, sugar, pepper, yeast and baking soda.
Heat water, milk and margarine until very warm (120° to 130°F).
Add to dry ingredients; beat at low speed of electric mixer until moistened.
Add cheese.
Increase speed to medium; continue beating 3 minutes.
Stir in enough remaining flour to form a stiff dough.
Turn out onto lightly floured surface.
Knead 8 to 10 minutes or until dough is smooth and elastic.
Roll into 15 x 7-inch rectangle.
Starting at narrow end, roll up dough tightly.
Pinch ends and seam to seal; place seam side down in prepared pan.
Cover; let rise in warm place about 30 minutes or until doubled in size.
Heat oven to 375°F.
Bake 30 to 35 minutes or until golden brown.
Remove from pan; cool on wire rack at least 1 hour before slicing.
Serve as sandwich bread or as a main-meal accompaniment.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Oat
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes

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