Monday, June 17, 2013

Rustic Round Herb Bread

     I've got another bread recipe for you today, and you shouldn't be surprised at all when I tell you it came from Taste of Home Everyday Light Meals. Eventually I'm going to go through all the baking recipes and I'll be screwed. I'll have to start looking elsewhere for new and exciting breads to make on Sundays. This particular bread was a lot less time intensive since there is no rising to be done. As always any notes or changes are in blue.
Rustic Round Herb Bread
via Taste of Home Everyday Light Meals
  •  2 cups all-purpose flour
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese (there's nothing really holding you back from picking a different cheese. I imagine Swiss would give a nice mellow taste.)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dill weed
  • 3 tablespoons cold butter
  • 1 egg
  • 1/2 cup fat-free plain yogurt
  • 1/2 cup fat-free milk (as always, I just used 2%)
  • 1/2 teaspoon poppy seeds (this is something I never have in the house. So little of what I cook actually calls for it, I never am willing to shell out the dough for a jar. I did, however have a jar of sesame seeds, so I substituted a little more than 1/2 teaspoon of those instead.)
  1. In a large bowl, combine the first nine ingredients; mix well. Cut in butter until mixture resembles fine crumbs (nope, still haven't bought a pastry blender. Once again I went at it with a couple of butter knives.)
  2. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened (what they neglect to tell you is that the dough will be insanely sticky. You're going to need a scraper to get it all out of the bowl for the next step.)
  3. Spoon into a 9" round backing pan coated with nonstick cooking spray (only coat the inside. Coating the outside would be wasteful and foolish.) Sprinkle with poppy seeds (or whatever has been substituted for poppy seeds. Or don't sprinkle anything over the top if you don't want. You're not going to hurt my feelings.)
  4. Bake at 400F for 20-25 minutes or until golden brown (mine took 30.) Cool in pan on a wire rack. Cut into wedges.
Good times!


  1. Looks amazing! Always searching for hearty breads to eat with thick soups and stews. The only bread I'veever cooked is cornbread. I think it's time to branch out.

    1. Thanks so much! We've been having fun baking a new bread each Sunday. We look forward to it all week!

  2. This looks nice. Nothing smells better than newly baked bread. Yum. Never had dill in my bread so really have to try this. Thank you for contributing it to the Mumsfilibaba's Scandi Kitchen.