Ingredients
2-1/4 to 2-3/4 C all purpose flour
3/4 C whole wheat flour
1/4 C grated FF Parmesan cheese
1 tsp Italian seasoning
1/2 tsp salt
1 pkg fast rising active dry yeast
1-1/4 C very hot water (125 to 130 degrees)
1 T olive oil
4 oz RF mozzarella cheese,
cut into 1/2-inch cubes
1/2 C coarsely chopped roasted red pepper
1 egg white, beaten
2 tsp water
Italian seasoning
Combine 2-1/4 cups 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 9x5-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 375 degrees until loaves are golden and sound hollow when tapped, 35 to 40 minutes. Remove from pans and cool on wire racks.
Nutritional Information Per Serving (1/8 of loaf): 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
