Cheesy Garlic Spread on Rosemary Sourdough
5.9g
Net Carbs
17.0g
Protein
17.4g
Fat
2.7g
Fiber
251
Calories
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:
- 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.
- 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).
- 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!
