Parmesan Herb Bread
Source of Recipe
Cooking Light
WW Points
Yield: 2 loaves... (18 servings per loaf)
2 packages dry yeast
1 teaspoon sugar
1 cup warm water (105º to 115º)
5 cups all-purpose flour, divided
1 cup plain low-fat yogurt
1/3 cup grated Parmesan cheese
2 tablespoons vegetable oil
2 teaspoons salt
3/4 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon fennel seeds, crushed
Cooking spray
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, yogurt, and next 7 ingredients (yogurt through fennel seeds); stir well. Stir in 2 1/4 cups flour to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 15 minutes); add enough of remaining flour, one tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes.
Divide dough in half. Working with one portion at a time (cover remaining dough to keep from drying), shape each portion into a 15-inch-long rope. Place ropes diagonally on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
Preheat oven to 375º. Uncover dough. Bake at 375º for 25 minutes or until loaves sound hollow when tapped. Remove from pan, and let cool on wire racks.
Per 1 slice serving: 79 Calories; 1g Total Fat; (13% calories from fat); 3g Protein; 14g Carbohydrate; 1mg Cholesterol; 138mg Sodium; 1 g Fiber. ++++ WWP: 2
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