Cheesy Garlic Spread on Rosemary Sourdough

DifficultyDifficult
Yield12 servings
Prep30 mins
Cook55 mins

5.9g

Net Carbs

17.0g

Protein

17.4g

Fat

2.7g

Fiber

251

Calories

Cheesy Garlic Spread on Rosemary Sourdough
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

Ingredients:

  • 4 ounces Vital Wheat Gluten
  • 2 1/2 cups Whole Grain Soy Flour
  • 2 cloves Garlic
  • 1/4 cup shredded Monterey Jack Cheese
  • 1 package Bakers Yeast (Active Dry)
  • 3 tablespoons Olive Oil
  • 1/2 tablespoon Rosemary
  • 1/2 cup Butter
  • 1 1/2 cups (8 fluid ounces) Water
  • 1/4 teaspoon Salt
  • 4 tablespoons Parmesan Cheese (Shredded)
  • 1 1/2 teaspoons Baking Powder (Sodium Aluminum Sulfate, Double Acting)

Directions:

  1. Preheat oven to 350°F.  Prepare a bread pan with parchment paper sprayed with oil.  Combine yeast with 1/2 cup warm water in a small bowl.  Set aside for a few minutes to become foamy.  
  2. In a large bowl whisk to combine the soy flour, wheat gluten, baking powder and salt.  Add the warm yeast water and olive oil mixing with your hands.  Slowly add more water a tablespoon at a time until it becomes a workable dough.  With you hands blend in the minced rosemary, place into an oiled bowl  and cover with plastic wrap  Place in a warm area and allow to double in size for 1 hour.  Remove plastic wrap, punch down, reshape, place in prepared pan and bake for 45-55 minutes until risen and cooked through (internal temperature should be around 200°F with a hard outer crust).
  3. Once the bread has baked and cooled slightly, begin to make the spread.  Combine room temperature butter with minced garlic and shredded cheeses.  Spread on warm bread and enjoy!

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