Tomato-Peppercorn-Cheese Bread

 

Ingredients

 

Makes 10 servings

• 1 cup boiling water

• 1 cup cereal

• 1/2 cup sun-dried tomatoes (not oil-packed), diced

• 2 packages regular or quick active dry yeast

• 1 tablespoon sugar

• 1/4 cup warm water (105° to 115°F)

• 2 tablespoons vegetable oil

• 1 teaspoon salt

• 1 tablespoon black peppercorns, ground

• 1 cup (4 ounces) shredded Cheddar cheese

• 2 1/4 to 2 1/2 cups all purpose flour

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Method:

1. Pour boiling water over cereal and tomatoes; let stand until mixture is lukewarm.

2. Dissolve yeast and sugar in warm water in large bowl. Stir in cereal mixture, oil, salt, ground peppercorns, cheese and enough of the flour to make a soft dough.

3. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 1 to 1 1/2 hours or until doubled.

4. Grease large cookie sheet. Gently push fist into dough to deflate. Shape dough into 10-inch loaf. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until almost doubled.

5. Heat oven to 350°F. Make 14,inch,deep slits in top of loaf with sharp knife. Bake about 35 minutes or until loaf sounds hollow when tapped on bottom. Remove from cookie sheet to wire rack.