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Parmesan-Herb Bread

Yield 2 loaves, 18 servings per loaf (serving size: 1 slice)
Tips: These loaves tend to spread while baking. For taller loaves, use a baguette pan. You can vary the flavor by using provolone, Asiago, Romano, or sharp cheddar cheeses. To save time, make the dough in a food processor or bread machine. After baking, let the bread completely cool, then wrap tightly in foil and freeze. Thaw at room temperature, and reheat at 300º for 20 minutes.


  • 2 packages dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (105° to 115°)
  • 5 cups all-purpose flour, divided
  • 1 cup plain low-fat yogurt
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fennel seeds, crushed
  • Cooking spray

Nutrition Information

  • calories 76
  • caloriesfromfat 15 %
  • fat 1.3 g
  • satfat 0.4 g
  • monofat 0.3 g
  • polyfat 0.4 g
  • protein 2.5 g
  • carbohydrate 13.4 g
  • fiber 0.6 g
  • cholesterol 1 mg
  • iron 0.9 mg
  • sodium 149 mg
  • calcium 26 mg

How to Make It

  1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, yogurt, and next 7 ingredients (yogurt through fennel seeds); stir well. Stir in 2 1/4 cups flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 15 minutes); add enough of remaining flour, one tablespoon at a time, to prevent dough from sticking to hands.

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with one portion at a time (cover remaining dough to keep from drying), shape each portion into a 15-inch-long rope. Place ropes diagonally on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

  3. Preheat oven to 375°.

  4. Uncover dough. Bake at 375° for 25 minutes or until loaves sound hollow when tapped. Remove from pan, and let cool on wire racks.