Hot Pepper Bread

Cheddar and chili peppers combine in this loaf, creating a bread that complements chili or stew. Or, if you like, use it to make a turkey sandwich with zest.

Recipe from Kellogg's
Hot Pepper Bread
25 mins
4 hrs
by 4.0 1  person
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  • 5 1/2 cups all-purpose flour
  • 4 cups Kellogg's Corn Flakes® (crushed to 1 cup) or 1 cup Kellogg's® Corn Flake Crumbs
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 packages dry yeast
  • 1 1/2 cups fat-free milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 1/2 cups (6 oz.) shredded, low-fat, low sodium sharp Cheddar cheese
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped chili peppers
  • 2 tablespoons margarine or butter, melted
In large electric mixer bowl, combine 2 cups of the flour, KELLOGG'S CORN FLAKES cereal, sugar, salt and yeast. Set aside.
In small saucepan, heat milk and oil over low heat, until very warm (120 to 130 degrees F). Gradually add to cereal mixture, beating on low speed until well combined. Add eggs. Beat on medium speed for 2 minutes. Stir in cheese, onions and chili peppers. By hand, stir in enough remaining flour to make stiff dough.
On well floured surface, knead dough about 5 minutes or until smooth and elastic. Place in large bowl coated with cooking spray, turning once to coat the surface. Cover lightly. Let rise in warm place until double in volume (about 1 hour).
Punch dough down. Divide in half. Place into two 2-quart round casserole dishes coated with cooking spray. Cover and let rise in warm place until double in volume.
Bake at 350 degrees F about 25 minutes or until golden brown. To prevent over browning, cover loosely with foil during last few minutes of baking. Remove loaves from dishes and cool on wire racks. Brush with melted margarine. Serve warm or cold.
2 loaves, 12 slices each

nutrition information

Per Serving: cal. (kcal) 180, Fat, total (g) 6, chol. (mg) 25, sat. fat (g) 2, carb. (g) 26, fiber (g) 1, sugar (g) 2, pro. (g) 6, vit. A (IU) 97, vit. C (mg) 2, sodium (mg) 200, calcium (mg) 20, Percent Daily Values are based on a 2,000 calorie diet
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