2004 Rustic Round Herb Bread

By boandozzy

One wedge equals 185 calories, 7 g fat (4 g saturated fat), 39 mg cholesterol, 379 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein.

Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Rustic Round Herb Bread in Light & Tasty April/May 2003, p29

Ingredients

• 2 cups all-purpose flour
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dill weed
• 3 tablespoons cold butter
• 1 egg
• 1/2 cup fat-free plain yogurt
• 1/2 cup fat-free milk
• 1/2 teaspoon poppy seeds

Details

Servings 10
Preparation time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first nine ingredients. 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-in. round baking pan coated with 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.