Witch's Broomstick Bread Recipe
Diabetic Friendly
16 Servings
Prep: 40 min. + rising Bake: 30 min.
Ingredients
2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
2 tablespoons olive oil
2 teaspoons sugar
2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
2 tablespoons butter, melted, divided
1/2 cup shredded Italian cheese blend
1/2 cup shredded Parmesan cheese, divided
1/2 teaspoon poppy seeds
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1 jar (24 ounces) meatless spaghetti sauce, optional
Directions
In a large bowl, dissolve yeast in warm water. Add the olive oil, sugar,
salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour
to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease the top. Cover and
let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Remove a third of
the dough; cover and set aside. Roll remaining dough into a 10-in. circle.
Transfer to a parchment paper-lined baking sheet.
Brush 1 tablespoon butter over bottom half of circle to within 1/4 in.
of edges. Sprinkle with Italian cheese blend, 1/4 cup Parmesan cheese, poppy
seeds, garlic powder, oregano and pepper flakes. Fold dough over filling.
Using scissors or a pizza cutter, cut dough into 1/2-in.-wide strips to
within 1/2 in. of fold; twist and curl strips into a brush.
Shape remaining dough into an 12-in. rope. Twist dough and place above
brush for a handle. Brush remaining butter over dough. Sprinkle with
remaining Parmesan cheese.
Bake at 350° for 30-35 minutes or until golden brown. Serve with
spaghetti sauce if desired. Yield: 16 servings.
Nutrition Facts: 1 piece (calculated without spaghetti sauce) equals 198
calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 587 mg sodium, 29
g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2
fat.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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