1. Dissolve 5 ml (1 tsp) sugar in warm water. Sprinkle in yeast. Let stand 10 minutes or until frothy. Stir down.

2. In large mixer bowl combine 500 ml (2 cups) of the flour, the crushed cereal, 10 ml (2 tsp) sugar and salt. Set aside.

3. In medium saucepan heat milk and oil just until lukewarm. Stir in dissolved yeast and egg.

4. Pour yeast mixture over flour mixture. Beat on medium speed for 2 minutes. Stir in cheese, onion and carrot. By hand, stir in enough remaining flour to make a stiff dough. Turn out onto well-floured surface and knead about 5 minutes or until smooth, adding more flour as necessary.

5. Place dough in oiled bowl, turning once to grease surface. Cover with greased wax paper and tea towel. Let rise in warm place until double in bulk (about 1 1/4 hours).

6. Punch down dough. Turn out onto floured surface and cut in half. Roll each half into 45 x 20 cm (18 x 8") rectangle. Roll up tightly, jelly-roll fashion, starting from short side; tuck ends under. Place in 2 greased 1.5 L (8 x 4") loaf pans. Cover with tea towel and let rise in warm place until double in bulk (about 40 minutes).

7. Bake at 200°C (400°F) about 25 minutes or until loaves sound hollow when tapped. If bread starts to brown too much, cover loosely with foil. Remove from pans and cool on racks. Cool completely before slicing.

Preparation time: 60 minutes + 2 hours rising + 25 minutes baking

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.