RED PEPPER-CHEESE BREAD 1 package dry yeast (about 2 1/4 teaspoons) 2 teaspoons sugar 1 cup warm water (100 to 110°F) 3 cups bread flour, divided 2 teaspoons Dijon mustard 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground red pepper 3/4 cup (3 ounces) shredded extra-sharp cheddar cheese Cooking spray Dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup flour, mustard, oil, salt, and pepper to yeast mixture, and stir until smooth. Add 1 3/4 cups flour and cheese, and stir to form a soft dough. Turn the dough out onto a lightly floured surface. Knead the dough until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; turn out onto a lightly floured surface. Roll dough into a 14 x 7-inch rectangle. Roll up rectangle tightly starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place the roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 375°F.

Uncover dough; bake at 375°F for 35 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack. 

Makes 16 servings (slices).

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