Rustic Round Herb Bread Recipe

  • Rustic Round Herb Bread with Vegetarian Cassoulet2 cups all-purpose flour (I used half whole wheat and half all-purpose…I may try all whole wheat next time)
  • 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
  • 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.

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