Serves: 24
Total Calories: 61

1/2 cup water
1/2 cup (from 12 oz jar) roasted red bell pepper drained and chopped
1/3 cup marinated artichoke hearts (from 6 oz. jar), well drained
1 tablespoon margarine or butter, softened
3 1/4 cups bread flour
1 tablespoon sugar
1 teaspoon garlic powder
3/4 teaspoon salt
1 1/2 teaspoons yeast
1 egg, slightly beaten

Measure carefully, placing all ingredients except egg in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycles.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease large cookie sheet. Roll dough into 16x12-inch rectangle on lightly floured surface. Cut dough crosswise in half to make two 8x12 pieces. Roll up each half tightly, beginning at 12-inch side. Pinch edge of dough into roll to seal. Gently roll back and forth to taper ends.

Place loaves 3 inches apart on cookie sheet. Make 3 or 4 diagonal slashes across tops of loaves, using sharp knife, or make 1 lengthwise slash on each loaf. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 375°. Brush egg over tops of loaves. Bake 20 to 25 minutes or until golden brown. Serve warm, or cool on wire rack.

Note: You can roast your own bell peppers for this recipe. Broil whole peppers about 5 inches from the heat, turning them often, until the skins are blistered and an even deep brown. Place the hot peppers in a paper bag or wrap them in a kitchen towel, and let stand about 20 minutes. The skins will easily slip off the peppers.

1 slice: 75 calories (10 calories from fat) 1g fat (0g saturated) 10mg cholesterol 90mg sodium 15g carbohydrate (1g dietary fiber) 2g protein.

Do-ahead Note
After you have patted the dough into a rectangle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.

Shaping
Pinch edge of dough into roll to seal. Make 3 or 4 diagonal slashes on top of loaf.


From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 61
Calories from Fat: 3

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