Parmesan-Herb Bread

Name: Parmesan-Herb Bread
Ingredients: 2 packages dry yeast; 1 teaspoon sugar; 1 cup warm water (105° to 115°); 5 cups all-purpose flour, divided; 1 cup plain low-fat yogurt; 1/3 cup grated Parmesan cheese; 2 tablespoons vegetable oil; 2 teaspoons salt; 3/4 teaspoon dried basil; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon fennel seeds, crushed; Cooking spray

13 ingredients

4 steps

Ingredients

2 packages dry yeast
1 teaspoon sugar
1 cup warm water (105° to 115°)
5 cups all-purpose flour, divided
1 cup plain low-fat yogurt
1/3 cup grated Parmesan cheese
2 tablespoons vegetable oil
2 teaspoons salt
3/4 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon fennel seeds, crushed
Cooking spray

Directions

1

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.
2

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.
3

Preheat oven to 375°.
4

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