Kalamata olives and Parmesan cheese give this nonfat yogurt bread great flavor. Yogurt gives the bread tenderness, a fine texture and a full, slightly tangy flavor.
Since the olives and cheese contain fat, we didn’t put any fat in the bread. If you want to have a great loaf of bread with only a trace of fat, omit the filling.
5 1/2 to 6 1/2 cups flour
2 packages active dry yeast
1 cup nonfat milk
2 tablespoons sugar
2 teaspoons salt
1 1/2 cups nonfat plain yogurt
1 cup pitted Kalamata olives, chopped
2/3 cup grated Parmesan cheese
1/4 teaspoon cracked black pepper
Crushed rock salt
Combine 2 cups flour and yeast in bowl. In saucepan, combine milk, sugar and salt. Heat to warm (115 to 120 degrees). Stir milk mixture into flour-yeast mixture until blended. Beat in yogurt until blended. Beat in enough of remaining flour to make soft dough. Knead 10 minutes or until dough is smooth and elastic. Place in lightly oiled bowl, turning to coat outside of dough with oil. Cover and let rise until doubled, about 1 hour.
Punch dough down. Roll out on lightly floured surface to 36x8-inch rectangle.
Combine olives, cheese and pepper. Spoon down center of dough. Fold sides to center until they meet, pinching edges together. Roll up dough tightly from long end. Pinch edge of dough into roll to seal. Shape into turban on greased baking sheet. Cover and let rise until doubled. Lightly brush with little olive oil. Sprinkle rock salt over bread to taste.
Bake at 425 degrees about 25 to 30 minutes or until browned and loaf sounds hollow when tapped. Remove to wire rack to cool until warm. Makes 16 servings.
Each serving contains about:
201 calories; 590 mg sodium; 4 mg cholesterol; 3 grams fat; 35 grams carbohydrates; 8 grams protein; 0.20 grams fiber.