Saturday, April 21, 2007

Parmesan Herb Loaf

Prep: 15 minutes
Bake: 30 minutes
Yield: 1 loaf (4 wedges)

1 1/4 cups all-purpose flour
3 Tbsp plus 1 tsp grated parmesan cheese, divided
1 1/2 tsp sugar
1 1/2 tsp dried minced onion
1 1/4 tsp italian seasoning, divided
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 Tbsp plus 2 tsp 2% milk
4 1/2 tsp butter, melted
1 egg white, beaten

In a small bowl, combine the flour, 3 tablespoons parmesan cheese, sugar, onion, 1 tsp italian seasoning, baking soda and salt. In another bowl, combine the sour cream, milk and butter. Stir into dry ingredients until just moistened.

Turn onto a floured surface; knead for one minute. Shape into a round loaf, place on a baking sheet coated with nonstick cooking spray. With scissors, cut a 1/4 inch deep cross in top of loaf.

Brush with egg white. Sprinkle with remaining parmesan cheese and italian seasoning. Bake at 350 for 30-35 minutes or until golden brown.

Tips and Tricks
This is a quick bread recipe that is much faster than bread containing yeast, since it eliminates rising time. The recipe as listed makes enough for two people, but can easily be doubled for a larger loaf. Before kneading the bread, coat your hands with olive oil, and the dough will not stick to your hands.
Make It Healthier
Use light or fat free sour cream. Most baking experts will tell you that margarines are not good for baking, but I used Smart Balance spread for this and it turned out great. Omit the salt to lower the sodium.
How Kids Can Help
Measure the ingredients. Beat the egg white. Older kids can knead the dough.

Nutrition Facts
one wedge (prepared with reduced fat sour cream) equals 257 calories, 9 g fat (6 g saturated fat), 26 mg cholesterol, 466 mg sodium, 35 g carbohydrate, 1 g fiber, 9 g protein

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