I have made a lowfat version of this bread, and we love it. I use only 1 tablespoon of vegetable oil in the dough and 1 tablespoon of olive oil on the top. I add 1 minced clove of garlic to the olive oil for the top (in addition to the rosemary), bake the bread for 15 to 16 minutes, and cover the warm bread with a dishtowel once I move it to a wire rack to cool. This makes the top soft, since using less oil dries it out.
I serve it for sandwiches made with garlic-roasted veggies, pesto, and freshly grated parmesan. Yum Yum!
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I have made a lowfat version of this bread, and we love it. I use only 1 tablespoon of...