Roasted Red Bell Pepper Bread

Oxmoor House
2 loaves, 12 servings per loaf (serving size: 1 [1-inch] slice)


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1 (7-ounce) jar roasted red bell peppers
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1 1/3 cups warm water (105° to 115°)
3 1/2 cups bread flour
1 cup grated fat-free Parmesan cheese
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 tablespoon cracked black pepper
Cooking spray


1. Drain bell peppers on paper towels; chop and set aside.

2. Combine yeast, sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine flour, bell peppers, Parmesan cheese, and next 3 ingredients in a large bowl; gradually add yeast mixture, stirring until blended.

3. Turn dough out onto a well-floured surface; and knead until smooth and elastic (about 10 minutes). Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

4. Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Divide dough in half. Shape each portion into a 12-inch loaf. Place loaves on a large baking sheet coated with cooking spray. Let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

5. Preheat oven to 450°.

6. Bake at 450° for 25 minutes or until loaves sound hollow when tapped, covering with aluminum foil after 15 minutes to prevent excessive browning. Remove from baking sheet immediately; cool on wire racks.

Created date

April 2008

Nutritional Information

Calories 93
Caloriesfromfat 4 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.5 g
Carbohydrate 18.7 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 191 mg
Calcium 0.0 mg