Herbed Cracker Bread

We loved the irregular shape of these savory crackers. Store them in an airtight container for up to 3 days. Vary the flavor by using other dried herbs in place of herbes de Provence. Serve with Roasted Fig and Arugula Salad (recipe on page 114).

Yield: 2 dozen (serving size: 2 crackers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 25%
  • Fat: 3.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.7g
  • Carbohydrate: 19.9g
  • Fiber: 0.9g
  • Cholesterol: 26mg
  • Iron: 1.4mg
  • Sodium: 278mg
  • Calcium: 89mg

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • 2 teaspoons dried herbes de Provence
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon salt
  • 1/2 cup fat-free sour cream
  • 2 tablespoons butter, melted
  • 1 large egg
  • Cooking spray
  • 3 tablespoons yellow cornmeal

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 6 ingredients (through salt) in a large bowl, stirring with a whisk.
  3. Combine sour cream, butter, and egg, stirring with a whisk. Add egg mixture to flour mixture; stir to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
  4. Divide dough in half. Place 1 dough portion on each of 2 baking sheets coated with cooking spray and sprinkled with 1 1/2 tablespoons cornmeal; turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle (about 1/8 inch thick). Bake at 350° for 15 minutes or until browned and crisp. Remove from pan, and cool completely on wire racks. Break into 24 crackers.
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