Roasted Garlic & Mushroom Batter Bread

Roasted Garlic & Mushroom Batter Bread

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From: Diabetic Living Magazine

Say goodbye to boring bread—this round loaf is full of savory mushrooms, fresh parsley and chives, and creamy roasted garlic. Any fresh mushrooms will do, but mixing in different types, such as button, cremini, or stemmed shiitake, will result in more compliments from your dinner companions.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 bulb garlic
  • ½ teaspoon olive oil plus 1 tablespoon, divided
  • 2 cups finely chopped fresh mushrooms
  • ¼ cup warm water (105-115°F)
  • 1 package active dry yeast
  • 1 cup low-fat cottage cheese
  • ¼ cup chopped fresh parsley
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 2 tablespoons granulated sugar (see Tip)
  • 2 tablespoons snipped fresh chives
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup whole-wheat flour
  • 1½-1¾ cups all-purpose flour

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Peel away the dry outer layers of skin from garlic bulb, leaving skins and cloves intact. Cut off the pointed top portion (about ¼ inch), leaving the bulb intact but exposing the individual cloves. Place the garlic bulb, cut side up, in a custard cup. Drizzle with ½ teaspoon olive oil. Cover the custard cup with foil and roast for 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out the garlic paste from the individual cloves and place in a small bowl. Mash with a fork.
  2. Cook mushrooms in the remaining 1 tablespoon hot oil in a large nonstick skillet over medium heat for about 5 minutes or until tender and starting to brown, stirring occasionally. Remove from the heat and set aside.
  3. Stir together the water and yeast in a large mixing bowl. Let stand for 10 minutes. Stir in the mushrooms, scraping in as much of the oil from the skillet as possible. Stir in the roasted garlic, cottage cheese, parsley, egg, sugar, chives, salt, and baking soda. Stir in the whole-wheat flour and enough of the all-purpose flour as needed to make a stiff dough that is still sticky. Transfer the dough to a greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (1 to 1¼ hours).
  4. Lightly grease the bottom of a 9-inch round baking pan. Line the bottom of the pan with parchment (or waxed) paper; grease and lightly flour the pan. Set the pan aside. Punch the dough down. Place the dough in the prepared pan. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
  5. Preheat oven to 350°F. Bake the dough for 30 to 35 minutes or until a thermometer inserted into the center of the bread registers 200°F. If necessary, cover the top of the loaf for the last 10 to 15 minutes to prevent overbrowning.
  6. Loosen the edges of the bread from the pan with a thin spatula. Immediately remove the bread from the pan. Peel off the parchment (or waxed) paper and cool completely on a wire rack before slicing.
  • Tip: If using a sugar substitute, we recommend Splenda Granular, Truvia Spoonable, or Sweet'N Low Bulk or Packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 128 cal., 20 g carb. (1 g sugars).

Nutrition information

  • Serving size: 1 slice
  • Per serving: 135 calories; 3 g fat(0 g sat); 2 g fiber; 22 g carbohydrates; 7 g protein; 75 mcg folate; 1 mg cholesterol; 3 g sugars; 148 IU vitamin A; 3 mg vitamin C; 29 mg calcium; 1 mg iron; 213 mg sodium; 150 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ lean protein

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