CHEDDAR CHEESE AND MUSTARD BREAD
3 1/2 cups all purpose flour (3 1/2 to 4 cups)
1 cup whole wheat flour
1 package Fleischmann’sÂ® Quick-Rise Instant Yeast
1 1/4 cups grated Cheddar cheese
1 teaspoon salt
1 cup milk
3/4 cup water
2 tablespoons hot sweet or Dijon mustard
In large bowl, combine 3 cups all-purpose flour, whole wheat flour, yeast, 1 cup cheese and salt. Heat milk, water and mustard until hot to touch (125ÂºF); stir into dry mixture. Mix in enough reserved flour to make soft dough. Knead on floured surface until smooth, 8-10 minutes. Cover; let rest 10 minutes.
Divide dough into 3 equal pieces; roll each to 24-inch rope. Braid ropes; place on greased baking sheet. Form into a circle; pinch ends to seal. Sprinkle with remaining cheese. Cover; let rise until doubled in size, about 30-40 minutes.
Bake at (375ÂºF) for 40 minutes or until done; cool on wire rack.