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Ingredients
- HERB BUTTER:
- 1/2 cup boiling water
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 1/2 cup fat-free milk
- 1/4 cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons sugar
- 4-1/2 teaspoons minced fresh basil
- 1/2 teaspoon salt
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons warm water (110° to 115°)
- 1 egg, beaten
- 2-1/4 to 2-1/2 cups all-purpose flour
- 1 tablespoon butter
- 2-1/4 teaspoons minced fresh basil
- 1-1/2 teaspoons grated Parmesan cheese
- 1-1/2 teaspoons olive oil
- Directions
- ● Pour boiling water over tomatoes; let stand 15 minutes.
- ● In a saucepan, combine the next six ingredients. Drain and chop tomatoes; add to pan. Cook and stir mixture over low heat until sugar is dissolved. Remove from heat; cool slightly.
- ● In a large bowl, dissolve yeast in warm water. Add tomato mixture, egg and 2 cups flour; beat until smooth.
- ● Stir in enough remaining flour to form a soft dough. Knead on a floured surface until smooth, about 6-8 minutes.
- ●Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise until doubled, about 1 hour.
- ● In a small saucepan, melt butter; add the basil, Parmesan and oil. Keep warm. Punch dough down; Place in a loaf pan.
- ● Brush with half of herb butter. Cover and let rise until doubled, about 40 minutes.
- ● Brush with remaining herb butter.
- ● Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack.
Preparation
Step 1
Nutrition Facts: 1 slice equals 155 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 207 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein. Yield: 1 loaf (12 slices).