1,001 Low-Fat: Roasted Red Pepper Bread

[Guest guest]

It is interesting to compare this book with over 1000 recipes to Madison's

Vegetarian Cooking for Everyone which has about 1400 recipes.

 

Spitler's book feels as if she counted up enough recipes to make her title

goal and then through them into a book. While there is some organization

of similar recipes being together, they do not have the feeling of depth

and flow that Madison's book has. Spitler has a short one sentence

descriptive headnote, while Madison has indepth comments and headnotes,

teaching us as we go through her book. Spitler gives us recipes and

Madison tells us about foods and tastes and cooking techniques. Spitler's

recipes are mostly independent while Madison's are very interrelated with

one recipes pointing to another which points to another, etc.

 

Brenda, I think, once said that it is hard to trust someone who publishes a

huge cookbook every year. (Spitler has a lot of published cookbooks.) Who

tested the recipes? Who had time to really pay attention to them? Are

they just a collection? These are excellent questions.

 

Spitler's recipes are easier than Madison's, but lack the style and

thoroughness. If I were choosing a cookbook, I would pay twice the price

and buy Madison, just the for personal feel of the book if nothing

else. Kathleen

 

* Exported from MasterCook *

 

Roasted Red Pepper Bread

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 657

Serving Size : 16 Preparation Time :0:00

Categories : Breads Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1/4 cups all-purpose flour -- divided, up to 2 3/4

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 -- to taste

 

1 loaf (16 servings)

 

Bake this loaf in freeform long or round shape, or in a pan. For

convenience, use a jarred fire-roasted red pepper.

 

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. Shape into loaf and place in greased 9 x 5-inch loaf pan, or shape into

a round or long loaf on greased cookie sheet. Let stand, covered, until

double in size, about 30 minutes.

 

4. Slit top of loaf with sharp knife. Mix egg white and water; brush over

dough and sprinkle with Italian seasoning. Bake at 375 degrees until loaf

is golden and sounds hollow when tapped, 35 to 40 minutes. Remove from pan

and cool on wire rack.

 

Per Serving: Calories: 119, % Calories from fat: 16, Fat (gm): 2.2,

Saturated fat (gm): 0.9, Cholesterol (mg): 3.8, Sodium (mg): 133, Protein

(gm): 5.6, Carbohydrate (gm): 19. Exchanges: Milk: 0.0, Vegetable: 0.0,

Fruit: 0.0, Bread: 1.5, Meat: 0.0, Fat: 0.5

 

 

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