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Rosemary and Dill Quick Bread Recipe

 

Ingredients

Servings: 16, Serving Size: 1 slice 

 

Vegetable oil spray

2 cups all-purpose flour

1 cup whole-wheat flour

1 tsp dried dill weed, crumbled

1 tsp dried rosemary, crushed

1 tsp baking soda

tsp baking powder

tsp garlic powder

tsp salt

1-1/3 cups fat-free or low-fat buttermilk

3 tbsp honey

2 tbsp olive oil

 

Nutrition Facts

 

Exchanges/Choices:

1 Starch

 

Calories 110

   Calories from Fat 11

Total Fat 1g

   Saturated Fat 0.2g

   Polyunsaturated Fat 0.2g

   Monounsaturated Fat 0.7g

Cholesterol 0mg

Sodium 174mg

Carbohydrate 22g

   Dietary Fiber 1g

   Sugars 5g

Protein 3g

Methods

  1. Preheat oven to 350F / 175C. Lightly spray a baking sheet with vegetable oil spray.
  2. In a large bowl, stir together both flours, dill weed, rosemary, baking soda, baking powder, garlic powder and salt. Add the remaining ingredients. Stir only until moistened.

  3. Shape the dough into a ball. Put the dough on a flat surface and knead gently for about 5 seconds. Put the dough on the baking sheet. Shape the dough into an oval loaf, about 8 x 6 inches. Slightly flatten the top. With a sharp knife, cut 4 diagonal slashes about 1/4 inch deep across the top of the bread. This prevents cracking during baking.

  4. Bake, uncovered, for 40 to 45 minutes, or until the loaf is golden brown, sounds hollow when tapped, and registers 190F / 88C on an instant-read thermometer.

  5. Remove from the pan and let cool for 10 to 15 minutes on a cooling rack before slicing.

 

Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

This low fat, low calorie breakfast recipe is quick and easy to prepare. It requires no rising time. Even a first-time cook can bake this bread with confidence. Try this quick bread recipes!

 

 

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