BreadMuffin - Pepper Bread
Source of Recipe
???
List of Ingredients
BreadMuffin - Pepper Bread
2 1/4 - 2 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup grated fat-free Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 package fast-rising active dry yeast
1-1/4 cups very hot water (125 to 130 degrees)
1 tablespoon olive oil
4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
1/2 cup coarsely chopped roasted red pepper
1 egg white, beaten
2 teaspoons water
Italian seasoning
Combine 2-1/4 cups all-purpose flour, whole wheat flour,
Parmesan cheese, Italian seasoning, salt, and yeast in
large bowl; add water and oil, mixing until smooth. Mix in
mozzarella cheese and red pepper; mix in enough remaining
1/2 cup all-purpose flour to make smooth dough.
Knead dough on floured surface until smooth and elastic,
about 5 minutes. Place dough in greased bowl; let rise,
covered, in warm place until double in size, about
30 minutes. Punch dough down.
Divide dough into 2 equal pieces. Shape each into loaf
and place in greased 9x5-inch loaf pan, or shape into
round or long loaf on greased cookie sheets. Let stand,
covered, until double in size, about 30 minutes.
Slash top of loaves with sharp knife. Mix egg white and
water; brush over dough and sprinkle with Italian seasoning.
Bake at 375 degrees until loaves are golden and sound hollow
when tapped, 35 to 40 minutes. Remove from pans and cool on
wire racks.
Makes 2 loaves or 16 servings.
Nutritional info per serving:
119 Calories, Fat 2.2g, Cholesterol 3.8mg, Sodium 133mg,
Protein 5.6g, Carbohydrate 19g
Diabetic exchanges: 1 1/2 Bread/Starch, 1/2 Fat
Recipe
|
|
member logon
