Cheesy Hot Pepper Bread
|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)|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|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|
In large electric mixer bowl, stir together crushed Kellogg's® Nutri-Grain® cereal, 2 cups flour, yeast and salt.
Heat milk and oil until very warm (120° to 130°F).
Gradually add to cereal mixture and beat until well combined.
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.
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.