- 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
- 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
Drain bell peppers on paper towels; chop and set aside.
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.
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.
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.
Preheat oven to 450°.
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.