1. Dissolve 5ml (1 tsp) of the sugar in warm water; sprinkle in yeast. Stir after 10 minutes.

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

3. In small saucepan, heat milk and oil until lukewarm; stir in disssolved yeast and egg. Pour over flour mixture. Beat on medium speed 2 minutes. Stir in cheese, onion and chili peppers. By hand, stir in enough remaining flour to make stiff dough. Turn out onto well floured surface; knead about 5 minutes or until smooth, adding more flour as necessary.

4. Place dough in large greased bowl, turning to grease surface. Cover lightly. Let rise in warm place until double in volume (about 1 1/4 hours).

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

6. Bake at 200°C (400°F) about 25 minutes or until loaves sound hollow when tapped. To prevent over-browning, cover loosely with foil during last few minutes of baking. Remove from pans to wire racks. Cool completely before slicing.

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.