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Roasted Red Bell Pepper Bread

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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