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Ingredients
| all-purpose flour (unsifted): 2 cups |
| reduced fat cheddar cheese (shredded): 1 cup (shredded) |
| granulated sugar: 1 Tbl |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| fresh sage (chopped): 1/2 tsp (rubbed) |
| dried thyme (leaves): 1/2 tsp |
| fresh dill weed (sprigs): 1/2 tsp |
| unsalted butter: 3 Tbl (cold) |
| eggs: 1 |
| nonfat plain yogurt: 1/2 cup |
| nonfat milk: 1/2 cup |
| poppy seed: 1/2 tsp |
Rustic Round Herb Bread
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
10 serving(s)
Tags
- Preheat oven to 400 degrees F & coat the inside of a 9"round baking pan (or a 9" pie pan) with nonstick cooking spray.
- In a large bowl, combine 1st nine ingredients (from the flour to & including the dill weed), & mix well.
- Cut in butter until mixture resembles fine crumbs.
- In another bowl, whisk together the egg, yogurt & milk, then stir this egg mixture into the dry ingredients until just moistened.
- Spoon into the prepared baking pan & sprinkle with poppy seeds.
- Bake for 20-25 minutes or until golden brown.
- Cool in pan on wire rack before cutting into wedges.