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Roasted Red Pepper Bread
Source: dLife

Italian style cheesy, red pepper bread.

Prep Time: 1 hours
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 132.7
Total Carbs 21.3 g
Dietary Fiber 1.4 g
Sugars 0.3 g
Total Fat 3.0 g
Saturated Fat 1.2 g
Unsaturated Fat 0.3 g
Potassium 59.4 mg
Protein 5.5 g
Sodium 175.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 3/4 cup  white all purpose flour
0 3/4 cup  whole wheat flour
0 1/4 cup  reduced fat grated parmesan cheese
1 tsp  italian seasoning
0 1/2 tsp  salt
1 each  package baker's yeast
1 1/4 cup  cold water
1 tbsp  olive oil
4 oz  low moisture, part skim mozzarella cheese
4 oz  roasted red peppers with brine
1 each  egg whites
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.

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