Herb Bread, Italian Style

There is nothing that tastes better than a warm loaf of homemade bread--especially when you know there is no fat in it.

This rustic loaf of yeast bread is flavored with fresh rosemary. It would also be delicious made with other fresh herbs such as oregano, basil, thyme or tarragon. Experiment to find your favorite flavor combinations.

A small amount of olive oil along with the garlic is brushed over the top of the bread for flavor. The rock salt sprinkled over the top gives a great “crunch” to the bread.

ROSEMARY BREAD 1 1/2 teaspoons yeast 1 cup warm water (105-115 degrees) 1 teaspoon sugar 3 cups flour 1/2 teaspoon salt 1/4 cup chopped fresh rosemary 1 tablespoon cornmeal 1 teaspoon olive oil 1 clove garlic, minced 1/8 teaspoon cracked black pepper 1/2 teaspoon rock salt, crushed

Sprinkle yeast over warm water in small bowl. Stir until dissolved. Stir in sugar. Stir in 1/2 cup of flour until smooth. Let stand until mixture begins to bubble.

Combine remaining flour and salt. Stir in yeast mixture and rosemary. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Cover and let rise in lightly oiled bowl until doubled in size, about 1 hour.

Punch dough down. Roll to 9-inch circle on lightly floured surface. Place on lightly oiled baking sheet sprinkled with cornmeal.

Brush bread with oil mixed with garlic. Sprinkle over cracked pepper and crushed rock salt. Using 2 fingers, poke holes at even intervals over top of bread. Let stand about 15 minutes. Bake at 425 degrees 15 to 20 minutes or until golden brown and loaf sounds hollow when tapped.

Remove to wire rack to cool slightly before serving. Makes 8 servings.

Each serving contains about: 171 calories; 2,949 mg sodium; 0 cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein; 0.22 gram fiber.

Note : Two tablespoons of Parmesan cheese may be sprinkled over top of bread before baking instead of rock salt.