Pepper Cheese Bread - Italian - 2 pts, Carbs 17g; Fiber 1g

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Pepper Cheese Bread - Italian - 2 pts, Carbs 17g; Fiber 1g

 

Recipe By :Better Homes and Gardens Low-Fat & Luscious Italian

Serving Size : 16 Preparation Time :0:00

Categories : LowCal (Less than 300 cals) Lower Carbs

LowFat (Less than 25%) Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups all purpose flour -- 2 3/4 to 3 1/4 cups

1 package active dry yeast

1 3/4 teaspoons cracked black pepper -- 1 1/2 to 2 teaspoons

1/2 teaspoon salt

1 cup warm water -- (120 to 130F)

2 tablespoons olive oil -- or cooking oil

1/2 cup shredded Provolone cheese -- 2 ounces

1/4 cup grated Parmesan -- or Romano, 2 ounces

1 egg white -- slightly beaten

1 tablespoon water

 

In a large mixing bowl stir together 1 cup of the flour, the yeast, pepper, and

salt. Add 1 cup warm water and oil. Beat with an electric mixer on low to medium

speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3

minutes. Using a wooden spoon, stir in as much of the remaining flour as you

can.

 

On a lightly floured surface, knead in enough of the remaining flour to make a

stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a

ball. Place in a greased bowl; turn onto to grease surface. Cover and let rise

in a warm place until double (1 to 1 1/4 hours).

 

Punch dough down. Turn out into a lightly floured surface. Cover and let rest 10

minutes. Meanwhile, lightly grease a large baking sheet. Roll the dough into a

12x10-inch rectangle. Sprinkle provolone cheese and Parmesan or Romano cheese on

top of dough. Roll up, jellyroll style, starting from a long side. Moisten edge

with water and seal. Taper ends. Place, seam side down, on prepared baking

sheet. Cover and let rise until nearly double (30 to 45 mins).

 

With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top

of the loaf. Brush the loaf with a mixture of the egg white and 1 tablespoon

water. Bake in a 375F oven for 15 mins. Brush again with egg white mixture. Bake

for 20 to 25 minutes more or until loaf sounds hollow when tapped. Remove from

baking sheet and cool on a wire rack.

 

 

Makes 1 loaf (16 servings)

Prep time: 25 mins

Rising times; 1 hour; 30 mins

Resting time: 10 mins

Baking time: 35 mins

 

 

Per Serving: Calories 118; Total Fat 3 g (sat fat 1 g); Fiber 1 g; Cholesterol 4

mg; Sodium 136 mg; Carbs 17 g; Protein 4 g.

Exchanges: 1 starch; 1/2 fat.

 

Description:

" 2 pts "

Cuisine:

" Italian "

S(Formatted by Chupa Babi):

" 02.10.08 "

Copyright:

" 1997 "

Yield:

" 1 loaf "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 123 Calories; 3g Fat (25.2% calories from

fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 131mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat.

 

NOTES : To boost fiber, you can replace up to half of the all-purpose flour with

whole wheat flour. The loaf will be denser and coarser in texture.

 

Nutr. Assoc. : 0 0 0 0 0 0 1198 0 0 0

 

 

 

 

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