HOT PEPPER BREAD

Hot Pepper Bread image

Number Of Ingredients 12

5 1/2 cups all-purpose flour
4 cups Kellogg's® corn flakes (crushed to 1 cup) or 1 cup Kellogg's corn flake crumbs
1 tablespoon sugar
1 teaspoon salt
2 packages dry yeast
1 1/2 cups fat-free milk
1/3 cup vegetable oil
2 eggs
1 1/2 cups shredded, low-fat low sodium sharp cheddar cheese (6-oz)
1/2 cup finely chopped onion
1/4 cup finely chopped chile peppers
2 tablespoons margarine or butter, melted

Steps:

1. In large electric mixer bowl, combine 2 cups of the flour, KELLOGG'S CORN FLAKES cereal, sugar, salt and yeast. Set aside.2. In small saucepan, heat milk and oil over low heat, until very warm (120°-130°F). Gradually add to cereal mixture, beating on low speed until well combined. Add eggs. Beat on medium speed for 2 minutes. Stir in cheese, onions and chili peppers. By hand, stir in enough remaining flour to make stiff dough.3. On well floured surface, knead dough about 5 minutes or until smooth and elastic. Place in large bowl coated with cooking spray, turning once to coat the surface. Cover lightly. Let rise in warm place until double in volume (about 1 hour).4. Punch dough down. Divide in half. Place into two 2-quart round casserole dishes coated with cooking spray. Cover and let rise in warm place until double in volume.5. Bake at 350°F about 25 minutes or until golden brown. To prevent over browning, cover loosely with foil during last few minutes of baking. Remove loaves from dishes and cool on wire racks. Brush with melted margarine. Serve warm or cold.

Nutrition Facts : Nutritional Facts Serves