ROASTED RED PEPPER BREAD

Yield: 2 loaves (8 servings each)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://diabeticgourmet.com/book_archive/details/22.shtml

INGREDIENTS
- 2-1/4 to 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

DIRECTIONS
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.

Nutritional Information Per Serving (1/8 of loaf): Calories: 119,
Fat: 2.2 g, Cholesterol: 3.8 mg, Sodium: 133 mg, Protein: 5.6 g,
Carbohydrate: 19 g
Diabetic Exchanges: 1-1/2 Bread/Starch, 1/2 Fat