Recipe

Herbed Swirl Bread Dabetic Friendly Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 1 month, 1 week ago This Herb bread is so decrotive with the swirl of herbs in each slice. It's great with soup or stews or just toasted with margarine spread on it . Adapted from Laura Dennison's recipe posted in Light and Tasty Magazine June/July 2003. Prep:200m Cook:50m Servings:24	Spinach1948
	bread herbbread lowfat lowcarb diabetic

Does this look good? Yeah! / Nope

Fans

midgelet

momo_55gra

jolielives

trinii

mrsc543

hungrybear

Ingredients

Ingredients:

3 packages ( ¼ -oz each ) Active dry yeast

2 ½ cups warm water Temp. ( 110 to 115 ), divided

1 tsp. Sugar substitute

3 ¼ cups Whole Wheat flour

1 tsp. Salt

2 ¾ cups bread flour

6 green onions, finely chopped

1 Garlic clove, minced

1 cup minced fresh parsley

2 Tbs. minced fresh rosemary

1 Tbs. each minced fresh basil and oregano

1 tsp. Minced fresh thyme

¼ tsp. Pepper

2 Tbs. margarine or butter

1 egg, beaten

Directions

1)in a large mixing bowl, dissolve yeast in ¾ cup warm water. Add sugar substitute; let stand for 5 minutes. Add the whole wheat flour, salt and remaining water; beat until smooth. Stir in enough bread flour to form a soft dough ( dough will be sticky ).

2)Turn onto a floured surface; knead until smooth and elastic, about 6 – 8 minutes. Place in a bowl coated with non-stick cooking spray; turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a non-stick skillet, saute onions, garlic, herbs and pepper in margarine until tender. Set aside.

3)Punch dough down and turn onto a floured surface; divide in half. Roll each piece into a 14-inch x 9-inch rectangle. Brush with some of the egg; refrigerate rest of egg. Spread herb mixture over dough to within ½ -inch of edge. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down in two 9-inch x 5-inch x 3-inch loaf pans coated with non-stick cooking spray. Cover; let rise until doubled, about 45 minutes.

4)Brush with reserved egg. Bake at 375 for 40 – 50 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks.

Serving size: 1 slice

Calories per serving: 134, Fat: 2g, Cholesterol: 11mg, Sodium: 309mg, Carbohydrate: 25g

Diabetic Friendly

Diabetic Exchanges: 1 ½ starch

Recent Gawkers

Not quite what you're looking for? See more Bread / Misc

Or see more just like this

Comments

momo_55grandma 1 month, 1 week ago said:
Great bread all the good seasonings thanks ed high5

jolielives 1 month, 1 week ago said:
Not only pretty, but I imagine pretty delicious too.
Question Ed: What is the taste correlation between Sugar Substitute to Sugar? How do I measure it? Is it the same cooking measurement or is one sweeter than the other? Thank you.
Jo & Lee
Bookmarked

mrsc543 1 month, 1 week ago said:
Great post! Five from me.

midgelet 1 month, 1 week ago said:
Nice post!

trinii 1 month, 1 week ago said:
The ingredients are fabulous. Love the herbs, will make a tasty bread. Can't wait to try this one. 5 FORKS !!!

hungrybear 1 month, 1 week ago said:
Good post

Add a Comment