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Herb Loaf

 Herb Loaf
"This lovely low-sodium loaf gets its delicious flavor from a handful of fragrant herbs," says Nancy Zimmerman of Cape May Court House, New Jersey.
16 ServingsPrep: 25 min. + rising Bake: 30 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 2-1/2 to 3 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. Stir in the sugar,
  • butter, parsley, basil, salt, oregano, thyme, garlic powder and 1
  • cup flour. Beat until smooth. Stir in enough remaining flour to form
  • a soft dough. Turn onto a lightly floured surface; knead until
  • smooth and elastic, about 5-6 minutes. Place in a large bowl coated
  • with cooking spray, turning once to coat top. Cover and let rise in
  • a warm place until doubled, about 1 hour.
  • Punch dough down; turn onto a lightly floured surface. Shape into
  • loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray.
  • Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 375° for 30-35 minutes or until golden brown. Remove
  • from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

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Herb Loaf (continued)

Nutritional Facts: One slice equals 103 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 16 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.