Italian Herb Bread
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/4 |
cup |
water -- room temperature |
|
1/4 |
ounce |
active dry yeast (one package) |
|
1 |
cup |
2% low-fat milk -- room temperature |
|
1 |
tablespoon |
sugar |
|
1/2 |
teaspoon |
salt |
|
1 |
tablespoon |
unsalted butter -- softened |
|
2 |
teaspoons |
Italian seasoning |
|
1/4 |
cup |
Parmesan cheese -- grated |
|
3 1/2 |
cups |
all-purpose flour |
|
In large bowl add water and yeast and let proof for about five minutes. Add milk, sugar, salt, butter, Italian seasoning, and cheese. Mix well. Add 2 cups of the flour and mix well. Add enough more of flour until it combines in a ball. Turn bread out and knead for 8 minutes adding enough flour to make a smooth ball. You can also knead the bread in a stand mixer. Lightly grease the bowl and place dough in the bowl turning over so that both sides are greased. Cover and let rise until doubled in size. Punch dough down and knead until bubbles are out. Shape into a loaf and place in a greased bread pan. Cover and let rise until doubled. Heat oven to 350°F. Bake for 45 minutes or until golden. Remove from pan and let cool on a rack. Makes 12 servings |
Per Serving: 165 Calories; 2g Fat (12.4% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 131mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. |