Source: dLife

Italian style cheesy, red pepper bread.

Servings

2.75 cup white all purpose flour , divided
0.75 cup whole wheat flour
0.25 cup reduced fat grated parmesan cheese
1 tsp italian seasoning
0.5 tsp salt
1 package baker's yeast
1.25 cup cold water , very hot (125-130 degrees)
1 tbsp olive oil
4 oz low moisture, part skim mozzarella cheese , cut into 1/2 inch cubes
4 oz roasted red peppers with brine , coarsley chopped
1 egg whites , beaten
2 tsp cold water
1 pinch italian seasoning

1 Mix 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan cheese, Italian seasoning, salt, and yeast. Stir in water and oil and mix until smooth. Add in mozzarella and red pepper and add in enough of the rest of the flour to form a soft dough.
2 Knead dough until elastic, about 5 minutes. Lay dough in a greased bowl and let rise, covered in a warm place 30 minutes, dough should be doubled in size. Punch down dough.
3 Form dough into a loaf. Lay loaf in a greased 9 x 5 inch loaf pan. Let rest, covered, 30 minutes or until doubled in size.
4 Slice slits into top of dough. Whisk together egg whites and water and brush on top of bread. Sprinkle bread with Italian seasoning. Bake at 375 degrees F 35 to 40 minutes. Let cool before slicing.

Bake this loaf in freeform long or round shape or in a pan. For convenience, use jarred red peppers.