Roasted Garlic & Herb Bread

Roasted Garlic & Herb Bread

This savory quick bread is loaded with roasted garlic—two heads of it!—plus chopped fresh herbs of your choice, so it has a big nutty, toasty, herbal flavor that’s ideal with a hot bowl of soup. If you’re intimidated about baking bread, a quick bread, which is made with baking powder and baking soda instead of yeast, is the perfect place to start.

From EatingWell: September/October 2011
Yield: 1 loaf, 12 slices
Active Time: 30 minutes
Total Time: 2 1/4 hours

Ingredients

  1. 2 heads garlic, roasted (see How To) and cooled
  2. 1 1/4 cups white whole-wheat flour (see Note)
  3. 1 1/4 cups all-purpose flour
  4. 2 tablespoons plus 1 teaspoon chopped fresh herbs such as rosemary, thyme, oregano and/or dill, or 2 1/2 teaspoons dried, divided
  5. 1 tablespoon baking powder
  6. 1/4 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon freshly ground pepper
  9. 2 large eggs
  10. 1 1/4 cups low-fat milk
  11. 1/3 cup extra-virgin olive oil

Preparation

  1. Position rack in middle of oven; preheat to 375°F. Line a 9-by-5-inch (or similar-size) loaf pan with parchment paper; generously coat the paper and sides of the pan with cooking spray.
  2. Peel roasted garlic cloves, keeping them whole.
  3. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons fresh herbs (or 2 teaspoons dried), baking powder, baking soda, salt and pepper in a large bowl. Whisk eggs, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients and gently stir together until almost combined. Add the garlic cloves and gently fold into the batter until evenly combined; do not overmix. Scrape the batter into the prepared pan and smooth the top; sprinkle with the remaining 1 teaspoon fresh herbs (or 1/2 teaspoon dried).
  4. Bake the bread until lightly browned on top and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around and under the loaf to loosen it and turn out onto the rack. Let cool at least 30 minutes before slicing. Serve warm or at room temperature.

Tips & Notes

Nutrition

Nutrition Per Serving: 178 calories; 7 g fat (1 g sat, 4 g mono); 32 mg cholesterol; 23 g carbohydrates; 5 g protein; 2 g fiber; 211 mg sodium; 102 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 1/2 fat