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Rosemary and Dill Quick Bread Recipe
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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
½ tsp baking powder
½ tsp garlic powder
½ tsp salt
1-1/3 cups fat-free or low-fat buttermilk
3 tbsp honey
2 tbsp olive oil
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Nutrition Facts
Exchanges/Choices:
1½ 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 |
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Methods
- Preheat oven to 350°F / 175°C. Lightly spray a baking sheet with vegetable oil spray.
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. 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. Bake, uncovered, for 40 to 45 minutes, or until the loaf is golden brown,
sounds hollow when tapped, and registers 190°F / 88°C on an instant-read thermometer. Remove from the pan and let cool for 10 to 15 minutes on a cooling rack before slicing.
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Fun Facts / Cooking Tips
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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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More Breakfast Recipes
Back to Low Sugar Recipes
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