1 package dry yeast
2 teaspoons sugar
1 cup warm water
3 cups bread flour, divided
2 teaspoons mustard
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sharp cheddar cheese, shredded
Cooking spray
In a large bowl dissolve yeast and sugar in warm water. Let stand 5 minutes.Add 1 cup flour, mustard, oil, salt, and pepper to the yeast mixture and stir until smooth.Then add 1 3/4 cups flour and cheese. Stir to form soft dough.Turn dough out onto a lightly floured surface. Knead until smooth and elastic.Coat large bowl with cooking spray and place dough in bowl. Flip dough to coat with sprayCover and let rise in a warm place for 1 hour or until doubled in bulk.Punch dough down and 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 and pinch 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 and bake at 375ºfor 35 minutes. Remove from pan immediately and cool on wire rack.
Note If bread sticks to hands while forming dough, gradually sprinkle remaining flour on dough.
Serving Size: 1 slice. Per serving: 125 Cal, 3g Fat, 5g Pro, 19g Carb, 6mg Chol, 109mg Sod.