Makes 2 loaves
4 to 4- 1 / 4 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1- 1 / 4 teaspoons salt
1 cup tomato juice
1 / 2 cup water
1 / 4 cup olive oil
1 cup shredded Cheddar cheese
3 tablespoons finely chopped sun-dried tomatoes (optional)
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat tomato juice, water and olive oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in cheese; tomatoes, if desired, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 12- x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2- x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes to 1 hour.
Bake at 400oF for 15 to 20 minutes or until done. Remove from pans; cool on wire racks.
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 1.6 ounces (46 grams)
Calories 130; Total fat 4 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 150 mg; Carbohydrates 18 g; Dietary fiber less than 1 g; Sugars 2 g; Protein 4 g