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Rustic Round Herb Bread

 Rustic Round Herb Bread
I've had this bread recipe for at least 10 years. It takes only 10 minutes to stir together. Wedges are marvelous served warm and are great with soup. —Patricia Vatta of Norwood, Ontario
10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups King Arthur Unbleached 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

Directions

  • 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.

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Rustic Round Herb Bread (continued)

Nutritional Facts: 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.