3/4 cup canned no-salt-added chicken broth, undiluted
1 tablespoon vegetable oil
2 cups finely chopped onion
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
6 cups bread flour, divided
2 packages active dry yeast
2 cups very warm skim milk (120° to 130°)
1 cup freshly grated Parmesan cheese
1 tablespoon sugar
2 tablespoons bread flour
Vegetable cooking spray
1 egg white, lightly beaten
How to Make It
Combine broth and oil in a nonstick skillet. Place over medium heat until hot. Add onion, basil, and oregano; saute until onion is tender. Combine 2 cups flour and yeast; stir. Add milk to flour mixture, beating at low speed of an electric mixer. Beat 2 minutes at medium speed. Add onion mixture, cheese, and sugar. Stir in enough of the remaining 4 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour over work surface. Turn dough out; knead until smooth and elastic. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled.
Punch dough down; divide in half. Divide each half into 3 equal portions. Roll each portion into a 16-inch rope. Braid 3 ropes together on a baking sheet coated with cooking spray, pinching ends to seal; tuck ends under. Repeat procedure with remaining ropes.
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled. Brush with egg white. Bake at 350° for 35 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent over-browning, if necessary.)
Light and Luscious
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