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 130F
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
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 9 x 5 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 375F until loaves are golden and sound hollow when tapped, 35 to 40 minutes. Remove from pans and cool on wire racks. Makes 2 loaves, 8 servings each.
Nutritional Information per serving:
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
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