Rustic Round Herb Bread

"This satisfying bread recipe was found in the 2006 cookbook, Taste of Home Everyday Light Meals."
photo by Nyteglori photo by Nyteglori
photo by Nyteglori
photo by wicked cook 46 photo by wicked cook 46
photo by Annacia photo by Annacia
photo by Debbwl photo by Debbwl
photo by Lalaloula photo by Lalaloula
Ready In:




  • Preheat oven to 400 degrees F & coat the inside of a 9"round baking pan (or a 9" pie pan) with nonstick cooking spray.
  • In a large bowl, combine 1st nine ingredients (from the flour to & including the dill weed), & mix well.
  • Cut in butter until mixture resembles fine crumbs.
  • In another bowl, whisk together the egg, yogurt & milk, then stir this egg mixture into the dry ingredients until just moistened.
  • Spoon into the prepared baking pan & sprinkle with poppy seeds.
  • Bake for 20-25 minutes or until golden brown.
  • Cool in pan on wire rack before cutting into wedges.

Questions & Replies

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  1. Nyteglori
    This was a big hit. I ran out of white flour and had to use 1/2 c wheat and I used regular cheese instead of low fat.
  2. Sherry B.
    Thanks agian Sid!
  3. wicked cook 46
    YUM YUM YUM. I did not use the low fat ingredients but full fat instead. I grabbed Herbs de Provence by mistake Oh well it stil was delicious. Keeper recipe. Made for Zaar Stars Tag
  4. Annacia
    What a great tasting bread. I made it to go along with a soup dinner and, for me, it stole the show. It rises high and really fluffy and the flavor is most enjoyable. I use whole wheat flour, asiago cheese for the cheddar, 1 tsp of Splenda and skipped the dill. I totally forgot the poppy seeds on top. Yummy bread that I'll make again!
  5. jessi_mcg
    Oh, I so love a good savory quick bread, and this one is no exception! I really wanted to try this as just an herb bread so I skipped the cheese; it was tasty but if I do that again next time I will add a bit more liquid to the batter. I used 1/2 AP flour and 1/2 spelt flour and forgot all about the sugar, but it still turned out quite good. Thanks so much for posting; this was perfect with a salad on this late summer night and will be great with soup this winter! Made for Veg*n Swap #14.



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