You are here

Cheesy Hot Pepper Bread

Healthycooking's picture
Cheesy Hot Pepper Bread has a amazing taste. Cheesy Hot Pepper Bread gets its taste from cereal mixed with dry yeast and milk. Cheesy Hot Pepper Bread is cherished by many worldwide
Ingredients
  Wheat cereal 3 Cup (48 tbs), crushed to fine crumbs (Kellogg's Nutri Grain)
  All purpose flour 6 Cup (96 tbs), divided
  Active dry yeast 1 Ounce (2 Packages)
  Salt 2 Teaspoon
  Low fat milk 1 1⁄2 Cup (24 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Eggs 2
  Shredded monterey jack cheese with jalapeno peppers 6 Ounce (1 1/2 Cup)
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Margarine 2 Tablespoon, melted
Directions

In large electric mixer bowl, stir together crushed Kellogg's® Nutri-Grain® cereal, 2 cups flour, yeast and salt.
Set aside.
Heat milk and oil until very warm (120° to 130°F).
Gradually add to cereal mixture and beat until well combined.
Add eggs.
Beat on medium speed for 2 minutes.
Stir in cheese and onions.
By hand, stir in enough remaining flour to make a stiff dough.
On well-floured surface, knead dough about 5 minutes or until smooth and elastic.
Place dough in lightly greased bowl, turning once to grease top.
Cover loosely.
Let rise in warm place (80° to 85°F) until double in volume (about 1 hour).
Punch dough down.
Divide into 4 pieces.
On lightly floured surface, roll each into a 7 x 10-inch rectangle.
Roll up loaves from long sides.
Place, seam-side-down, on greased baking sheets.
Let rise in warm place until double in volume.
Make diagonal slits across top of loaves.
Bake at 400°F about 15 minutes or until golden brown.
Brush baked loaves with margarine, if desired.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

Rate It

Your rating: None
4.354165
Average: 4.4 (12 votes)