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Tomato Cheese Bread with Kellogg's® All-Bran® cereal
Tomato Cheese Bread with Kellogg's® All-Bran® cereal 1

Tomato Cheese Bread with Kellogg's® All-Bran® cereal

Products Used: Kellogg's® All-Bran® Original Cereal
Servings: 48

Ingredients

  • 3 cups boiling water
  • 4 cups Kellogg's® All-Bran® Original cereal
  • 2 cups sun-dried tomato bits (dried, not in oil)
  • Regular or quick acting dry yeast
  • 4 tablespoons sugar
  • 3/4 cup warm water
  • 6 tablespoons olive oil
  • 1 tablespoon Kosher salt
  • 3 tablespoons black peppercorns, crushed
  • 3 cups sharp Cheddar cheese, shredded
  • 7 cups all-purpose flour

Directions

1. Preheat oven to 350º F.
2. Pour boiling water over Kellogg's® All-Bran® cereal and tomatoes.
3. Let stand for 5 minutes or until mixture is lukewarm.
4. Dissolve yeast and sugar in warm water in a large bowl.
5. Stir in cereal mixture, oil, salt, ground peppercorns, cheese, and enough flour to make a soft dough.
6. Knead for 5 minutes or until smooth and elastic.
7. Place dough in a small bowl coated with cooking spray, roll dough in spray and turn greased side up.
8. Cover and let rise in a warm place until double in volume, about 1 1/2 hours.
9. Punch dough down and shape into three 10 inch loaves.
10. Place on large baking sheet coated with cooking spray.
11. Cover and let rise in a warm place until almost double in volume, about 40 minutes.
12. Make slits about 1/4 inch deep in the top of each loaf.
13. Bake at 350º F for 35 minutes or until loaves sound hollow when tapped on bottom. Cool on wire rack.