.
Ingredients:
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
Instructions:
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 spray.
Cover 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.
To bake stuffing, lightly
coat a shallow baking pan with canola oil spray and transfer stuffing to
9x13" pan. Using canola oil spray, lightly coat the dull side of a sheet
of foil large enough to seal pan. Cover and seal baking pan with foil (shiny
side out) and bake about 1 hour. If less moist stuffing with a slightly
crisp top is desired, remove foil halfway through baking time.
Serve immediately or store,
tightly covered, in refrigerator for up to 2 days. Reheat chilled stuffing
before serving.
Servings: 16
Nutrition
Facts:
Amount
Per Serving: Calories 125
Fat
3 g, Cholesterol 6 mg,
Sodium
109 mg,
Courtesy
Of:
http://low-fat-recipes.com/
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