Nutrition Facts

  • One serving:
  • One slice
  • Calories:
  • 134
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 11 mg
  • Sodium:
  • 309 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 3 g
  • Protein:
  • 5 g
  • Diabetic Exchange:
  • 1-1/2 starch.


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Herbed Swirl Bread

Light & Tasty
Try a FREE ISSUE of Healthy Cooking!

This yeast bread is so pretty, with a swirl of herbs in each slice! It's great with soups or stews or toasted and served with reduced-fat margarine. Try it with whatever herbs are growing in your garden. —Laura Dennison of Pensacola, Florida

SERVINGS: 24

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 30 min. + rising Bake: 40 min.

Ingredients:

  • 3 packages (1/4 ounce each) active dry yeast
  • 2-1/2 cups warm water (110° to 115°), divided
  • 1 teaspoon sugar
  • 3-1/4 cups whole wheat flour
  • 1 tablespoon salt
  • 2-3/4 to 3-1/2 cups bread flour
  • 6 green onions, finely chopped
  • 1 garlic clove, minced
  • 1 cup minced fresh parsley
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon each minced fresh basil and oregano
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 egg, beaten

Directions:

In a large mixing bowl, dissolve yeast in 3/4 cup warm water. Add sugar; 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).
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a nonstick skillet, saute onions, garlic, herbs and pepper in butter until tender. Set aside.
    Punch dough down and turn onto a floured surface; divide in half. Roll each piece into a 14-in. x 9-in. rectangle. Brush with some of the egg; refrigerate rest of egg. Spread herb mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down in tow 9-in. x 5-in. loaf pans coated with cooking spray. Cover; let rise until doubled, about 45 minutes.
    Brush with reserved egg. Bake at 375° for 40-50 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Yield: 2 loaves (12 slices each).


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