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Roasted Red Pepper Bread Recipe

Roasted Red Pepper Bread Recipe

1 loaf



2 1/4 - 2 3/4 cups all-purpose flour, divided

3/4 cup whole wheat flour

1/4 cup grated fat-free parmesan cheese

1 1/2 teaspoons dried Italian seasoning, divided

1/2 teaspoon salt

1 package fast-rising active dry yeast

1 1/4 cups very hot water

1 tablespoon olive oil

4 ounces reduced-fat mozzarella cheese, cubed

1/2 cup coarsely chopped roasted red pepper

1 egg white, beaten


Combine 2 1/4 cups all-purpose flour, whole wheat flour, parmesan cheese, 1 teaspoon Italian seasoning, salt and yeast in large bowl, add hot water and oil, mixing until blended. Mix in mozzarella cheese, red pepper, and 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 in greased bowl, let rise, covered in warm place until double in size, about 30 minutes. Punch dough down.


Shape dough into loaf and place in greased 9 x 5 inch loaf pan. Let stand, covered, until double in size, about 30 minutes. Make 3 or 4 slits in top of loaf with sharp knife. Brush egg white over dough and sprinkle with remaining Italian seasoning. Bake at 375 degrees until loaf is golden and sounds hollow when tapped, 35 to 40 minutes. Remove from pan and cool on wire rack.

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