Red Pepper Bread
Makes 20 slices (1 large loaf or 2 small loaves)
|2||to 2-1/2 cups all-purpose flour, divided|
|1||cup whole wheat flour|
|2||tablespoons grated Parmesan cheese|
|1||teaspoon dried rosemary leaves|
|1||package fast-rising active dry yeast|
|1/4||teaspoon dried thyme leaves|
|1-1/4||cups hot water (130°F)|
|1||tablespoon olive or vegetable oil|
|1/2||cup chopped roasted red pepper|
|1||egg white, beaten|
|Additional dried rosemary leaves (optional)|
- Combine 1 cup all-purpose flour, whole wheat flour, cheese, 1 teaspoon rosemary, yeast, salt and thyme in large bowl. Stir in hot water and oil until mixture is smooth; stir in red pepper. Stir in enough remaining all-purpose flour to form soft dough. Turn out dough onto lightly floured surface; flatten slightly. Knead gently 2 to 3 minutes or until smooth and elastic, adding additional all-purpose flour to prevent sticking, if necessary. Place dough in large bowl sprayed with nonstick cooking spray. Turn dough over to grease top. Let rise, covered, in warm place 30 minutes or until doubled in bulk. Punch down dough.
- Shape dough into 1 large or 2 small round or long loaves on greased cookie sheet. Let stand, covered, 30 minutes or until doubled in bulk.
- Preheat oven to 375°F. Slash top of dough with sharp knife. Mix egg white and 2 teaspoons water in small cup; brush over dough and sprinkle with additional rosemary, if desired.
- Bake 35 to 40 minutes for one large loaf, 25 to 30 minutes for two small loaves or until bread is golden and sounds hollow when gently tapped. Cool on wire rack.
|Serving Size:||1 slice|
|Calories from Fat||12 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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