Diabetic Italian Bread

1. Mix together Flour, Salt, Sugar and Yeast.

2. Mix together warm water (120 to130 degrees) and Oil.

3. Add wet ingredients to dry.

4. Stir well.

5. Add more flour or water if needed, to form soft dough.

6. Place dough on lightly floured surface and kneed for 1-2 min, or until smooth.

7. Place in a greased bowl cover and let rise 20 minute

8. Preheat oven to 450 degrees.

9. Knead dough down and place on cookie sheet.

10. Pat or roll to 12" Circle.

11. Brush with Salad dressing.

12. Sprinkle with herbs and cheeses.

13. Bake for 15 minute or until brown.

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Nutrient	Quantity
Total fats	18.7775 g
Protein	30.009 g
Carbohydrates	327.6288 g
Energy	1631.6628 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4562 g
Water	291.9597 g
Aspartic acid	2.1897 g
Calcium, Ca	122.1817 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	5.1915 g
Fiber, total dietary	10.8793 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	33.8835 g
Niacin	33.2134 mg
Vitamin A, RAE	110.2355 g
Arginine	2.067 g
Riboflavin	3.2396 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0019 g
Fatty acids, total saturated 20:1	0.0038 g
Glutamic acid	4.3729 g
Sodium, Na	671.5995 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3107 g
Total lipid (fat)	18.7775 g
Manganese, Mn	4.8254 mg
Fructose	0.0054 g
Proline	1.1178 g
Fatty acids, total saturated 16:0	4.781 g
Fatty acids, total saturated 8:0	0.1453 g
Sucrose	4.5809 g
Choline, total	38.8675 mg
Sugars, total	5.4293 g
Serine	1.2315 g
Fatty acids, total saturated 10:0	0.3257 g
Fatty acids, total saturated 18:0	1.6787 g
Vitamin B-6	1.7437 mg
Selenium, Se	66.9793 g
Ash	5.4632 g
Fatty acids, total saturated 18:1 undifferentiated	4.9917 g
Pantothenic acid	4.0747 mg
Phenylalanine	1.2596 g
Copper, Cu	0.5838 mg
Betaine	0.0807 mg
Thiamin	4.7592 mg
Retinol	107.422 g
Methionine	0.571 g
Iron, Fe	2.5571 mg
Carbohydrate, by difference	327.6288 g
Phosphorus, P	445.1985 mg
Folate, total	699.5937 g
Tocopherol, gamma	0.0677 mg
Fatty acids, total saturated 4:0	0.421 g
Lycopene	0.02 g
Alanine	1.3183 g
Cholesterol	33.768 mg
Valine	1.3848 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	1.5336 g
Glycine	1.0612 g
Carotene, alpha	0.062 g
Glucose (dextrose)	0.0055 g
Fatty acids, total saturated 14:0	1.3375 g
Zinc, Zn	4.1016 mg
Isoleucine	0.9713 g
Maltose	0.288 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.3653 g
Fatty acids, total polyunsaturated	1.9861 g
Leucine	1.9402 g
Tocotrienol, alpha	0.0008 mg
Vitamin A, IU	414.6835 IU
Folate, DFE	1076.6937 g
Tryptophan	0.2866 g
Vitamin C, total ascorbic acid	0.3353 mg
Phytosterols	0.6615 mg
Folic acid	538.74 g
Galactose	0.0005 g
Fatty acids, total polyunsaturated 18:1 c	0.0032 g
Fatty acids, total saturated 6:0	0.2493 g
Tyrosine	1.2467 g
Vitamin B-12	0.1463 g
Vitamin K (phylloquinone)	2.8419 g
Fatty acids, total saturated	9.6146 g
Histidine	0.5922 g
Fatty acids, total monounsaturated	5.4995 g
Threonine	0.8354 g
Folate, food	160.8537 g
Cryptoxanthin, beta	0.0425 g
Vitamin E (alpha-tocopherol)	0.8468 mg
Magnesium, Mg	179.2448 mg
Lysine	0.8281 g
Potassium, K	725.1168 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.4254 g
Fluoride, F	0.0342 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	1 teaspoon	0	0	0
Mozzarella cheese	0.5 cup	0	0	0
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Oil	1 tablespoon	112.128	0	12.7334
Parmesan cheese	1 tablespoon	18.5	2	0.25
Yeast	1 tablespoon	33.3	3.6756	0.162
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Water	1 cup	0	0	0
Pepper	1 dash	0.251	0.064	0.0033
flour	2.5 cups	1445.7	316.5135	5.609
thyme	0.25 teaspoon	0.202	0.0489	0.0034
italian dressing	0.58 cup	0	0	0