Tomato-Peppercorn-Cheese Bread

Name: Tomato-Peppercorn-Cheese Bread
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 2 packages regular active dry yeast; 237 milliliters Fiber original bran cereal; 2 teaspoons black peppercorns, ground; 532 milliliters Gold all-purpose flour; 1 teaspoon salt; 57 grams 1/2 cup shredded Cheddar cheese; 1 Tbsp sugar; 118 milliliters dry-pack sun-dried tomatoes, diced; 2 Tbsps vegetable oil; 59 milliliters warm water (105°F to 115°F); 237 milliliters boiling water

You can never have too many bread recipes, so give Tomato-Peppercorn-Cheese Bread a try. One portion of this dish contains around 4g of protein, 3g of fat, and a total of 119 calories. This recipe serves 16. It is a good option if you're following a vegetarian diet. Head to the store and pick up dry-pack sun-dried tomatoes, water, warm water, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 5 minutes.

Instructions

In small bowl, pour boiling water over cereal and tomatoes; let stand 5 minutes or until mixture is lukewarm.

Ingredients you will need

Tomato

Cereal

Water

Equipment you will use

Bowl

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

Ingredients you will need

Peppercorns