Pepper Cheese Bread
|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)|
|Quick rise yeast||1 Tablespoon (1 Package)|
|Baking soda||1⁄8 Teaspoon|
|Water||1 Cup (16 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Shredded low fat cheddar cheese||4 Ounce (1 Cup)|
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.
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.