Pepper-Parmesan Herb Bread Recipe

Festive, healthy, and delicious. Finely chopped roasted red peppers add color and taste ... aromas of dill and rosemary bloom in the oven ... a small amount of Parmesan cheese adds flavor with little fat. Parmesan cheese is high in fat and salt, but it's so intensely flavored that even a small amount enlivens bread, pasta, or vegetables.

In this bread, for example, each slice has about a tablespoon baked into it; that contributes only 1.5 grams of fat per slice. Pregrated Parmesan may have fillers and extra salt; instead, buy a hunk of the good stuff—imported (Parmesan Reggiano, Pecorino) or domestic—keep it tightly wrapped in plastic in your refrigerator, and grate it when you need it.

Ingredients:

3 1/2 to 4 1/2 cups all-purpose flour, divided
1 package active dry yeast

1 tablespoon finely crushed dried rosemary or dill

1 teaspoon freshly ground pepper
3 1/4 cup water

1/2 cup evaporated skimmed milk
2 tablespoons olive oil

1/2 teaspoon salt
3 ounces freshly grated Parmesan cheese
2 finely chopped canned roasted sweet red peppers

vegetable cooking spray

 

Method

Combine 1 cup flour, yeast, rosemary, and pepper in a large mixing bowl; stir well.
In a small saucepan, heat milk, water, oil, and salt to 120° to 130°. Add to flour mixture, and, with an electric mixer, beat at low speed for 30 seconds, scraping bowl. Increase speed to high and beat 3 minutes. Using a wooden spoon, stir in cheese, peppers, and enough of the remaining flour until dough becomes difficult to stir.

 

Knead on a lightly floured surface, working in enough remaining flour to make a smooth, moderately stiff dough. Shape into a ball; place in a large bowl coated with cooking spray. Coat dough evenly with cooking spray; cover with cloth or plastic wrap and let rise 1 to 11/2 hours, or until doubled in bulk.

 

Punch dough down; shape into a 14-inch-long loaf on a baking sheet coated with cooking spray. Cover loosely and let rise 45 minutes to 1 hour or until almost doubles in bulk. After a half hour, preheat oven to 375O.

 

Position oven rach in lower third of oven; bake at 375O for 30 to 35 minutes or until golden. Cover loosely with aluminium foil after 20 minute to prevent overbowning . Let cool on a wire rack.

 

Per serving: 13 g carbohydrates, 85 calories, 2 f fat 90 g saturated), 2 mg cholesterol, 90 mg sodium, 3 g protein

 

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