1 cup boiling water
1 cup Fiber One® original bran cereal
1/2 cup dry-pack sun-dried tomatoes, diced
2 packages regular active dry yeast
1 tablespoon sugar
1/4 cup warm water (105°F to 115°F)
2 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons black peppercorns, ground
1/2 cup shredded Cheddar cheese (2 oz)
2 1/4 to 2 1/2 cups Gold Medal® all-purpose flour


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

2. 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. Place dough on lightly floured surface; knead about 5 minutes or until smooth and springy. Place dough in greased bowl and turn greased side up. Cover; let rise in warm place 1 to 1 1/2 hours or until double in size.

3. Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Shape dough into 10-inch loaf. Place on cookie sheet. Cover; let rise in warm place 30 to 40 minutes or until almost double in size.

4. Heat oven to 350°F. Make 1/4-inch-deep slits in top of loaf with sharp knife. Bake about 35 minutes or until loaf sounds hollow when tapped on bottom.

Prep Time:20 min
Start to Finish:3 hr 5 min
Makes:1 loaf (16 servings)

From-Betty Crocker