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 (105� to 115�)
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 (85�), 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 375�. Uncover dough. Bake at 375� 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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