RUSTIC ROUND HERB BREAD
From abbott41 14 years ago
- 25 minutes to make
- Serves 10
I've made this bread recipe for at least 10 yeasr. It only take 10 minutes to stir together. Wedges are marvelous served warm and great with soup. Adapted from Patricia Vatta's recipe posted in Light and Tasty April/May 2003 along with the photo.
Ingredients
- Ingredients: shopping list
- 2 cups all-purpose flour shopping list
- 1 cup ( 4-oz ) shredded reduced-fat cheddar cheese shopping list
- 1 Tbs. sugar shopping list
- 2 tsp. baking powder shopping list
- ½ tsp. baking soda shopping list
- ½ tsp. salt shopping list
- ½ tsp. rubbed sage shopping list
- ½ tsp. Dried thyme shopping list
- ½ tsp. dill weed shopping list
- 3 Tbs. cold butter or stisk margarine shopping list
- 1 egg shopping list
- ½ cup fat-free plain yogurt shopping list
- ½ cup fat-free milk shopping list
- ½ tsp. poppy seeds shopping list
How to make it
- Preheat oven at 400.
- In a large bowl, combine the first nine ingredients; mix well. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened.
- Spoon into a 9-inch round pan coated with non-stick cooking spray. Sprinkle with poppy seeds. Bake at 400 for 20 – 25 minutes or until golden brown. Cool in pan on a wire rack. Cut into wedges. Yield: 10 servings.
- Diabetic Friendly.
- Nutritional Values: Serving size: 1 wedge. Calories per serving: 185, Fat: 7g, Cholesterol: 39mg, Sodium: 379mg, Carbohydrate: 23g, Fiber: 1g, Protein: 7g
- Diabetic Exchanges: 1 ½ starch, 1 fat.
The Rating
Reviewed by 7 people-
Well, Hi there:) this is lookin' good... HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
-
This is great. I like this bread.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
-
Love the sound of this. 5 forks
brianna
in loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "