package dry yeast
cup warm water (105º to 115º)
cups bread flour divided
teaspoons Dijon mustard
tablespoon vegetable oil
teaspoon ground red pepper (¼ to ½ teaspoon)
cup (3 ounces) shredded extra-sharp Cheddar cheese
Dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes. Add 1 cup flour, mustard, oil, salt, and pepper, and stir until smooth. Add 1 3/4 cups flour and cheese, and stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of 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 (85º), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Roll dough into a 14×7-inch rectangle. Roll up rectangle tightly starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9×5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in bulk. Preheat oven to 375º. Uncover dough; bake at 375º for 35 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack. Serving Size: 1 slice ____________________ Bread Machine Variation: Follow manufacturer's instructions for placing all dough ingredients in bread pan. Select cycle, and start bread machine.