Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 1996


Recipe Summary

2 loaves, 18 servings per loaf (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat oven to 375°.

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

Nutrition Facts

76 calories; calories from fat 15%; fat 1.3g; saturated fat 0.4g; mono fat 0.3g; poly fat 0.4g; protein 2.5g; carbohydrates 13.4g; fiber 0.6g; cholesterol 1mg; iron 0.9mg; sodium 149mg; calcium 26mg.