Roasted Red Bell Pepper Bread

Ingredients

• 3.5 cups bread flour 
• 2.3 teaspoons yeast dry
• 1 cup parmesan cheese fat-free grated
• 2 tablespoons rosemary fresh chopped
• 1 tablespoon cracked pepper black
• 7 ounce roasted bell peppers red
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1.3 cups warm water (105° to 115°)

Equipment

• bowl
• baking sheet
• paper towels
• oven
• aluminum foil
• measuring cup

Directions

1. Drain bell peppers on paper towels; chop and set aside.
2. Combine yeast, sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
3. Combine flour, bell peppers, Parmesan cheese, and next 3 ingredients in a large bowl; gradually add yeast mixture, stirring until blended.
4. Turn dough out onto a well-floured surface; and knead until smooth and elastic (about 10 minutes).
5. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
6. Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Divide dough in half. Shape each portion into a 12-inch loaf.
7. Place loaves on a large baking sheet coated with cooking spray.
8. Let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
9. Preheat oven to 45
10. Bake at 450 for 25 minutes or until loaves sound hollow when tapped, covering with aluminum foil after 15 minutes to prevent excessive browning.
11. Remove from baking sheet immediately; cool on wire racks.