Herb Cheese Bread
|Dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄2 Cup (8 tbs) (110 Degree F)|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Finely chopped green onion||1⁄4 Cup (4 tbs)|
|Finely chopped fresh rosemary||1 Tablespoon|
|Finely chopped fresh dill||1 Tablespoon|
|Finely chopped fresh basil||1 Tablespoon|
|Freshly ground black pepper||1 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Flour||4 Cup (64 tbs)|
|Vegetable oil spray||1|
Combine yeast, water and sugar in a large bowl, stirring until yeast and sugar are dissolved.
Stir in yogurt, milk, olive oil, onion, herbs, salt, pepper and Parmesan cheese.
Stir in flour.
Knead dough on floured surface, or in bowl if desired, until smooth and elastic.
Lightly spray a bowl with vegetable oil.
Place dough in bowl, cover and let rise until doubled.
Lightly spray a 9-x-5-x-3-inch loaf pan with vegetable oil.
Punch dough down, shape into a loaf and place in prepared loaf pan.
Let rise until sides of loaf nearly reach top edges of pan.
Preheat oven to 350° F.
Bake bread 50 minutes.
Cool on a rack.