2 1/14 - 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 (125-130 degrees)
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
1. 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.
2. 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.
3. 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.
4. Slash top of loaves with sharp knife. Mix egg white and water;
brush over dough and sprinkle with Italian seasoning. Bake at 375
degrees until loaves are golden and sound hollow when tapped, 35 to 40
minutes. Remove from pans and cool on wire racks
Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda Eugene
CDE