Rustic Round Herb Bread

This bread takes only 10 minutes to stir together. Wedges are marvelous served warm and are great with soup.


10 servings


2 cups all-purpose flour
1 cup shredded reduced-fat Cheddar cheese
1 tablespoon granulated (white) 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
1/2 teaspoon poppy seeds


Preheat oven to 400°F (204°C). Grease a 9-inch round baking pan with cooking spray.

In a large bowl, combine the first nine ingredients; mix well. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened. Spoon into prepared baking pan. Sprinkle with poppy seeds.

Bake for 20 to 25 minutes or until golden brown. Cool in pan on a wire cooling rack. Cut into wedges.

Nutritional Information

One wedge equals 185 calories, 7 g fat (4 g saturated fat), 39 mg cholesterol, 379 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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