This simple cheese bread helps high blood pressure

Even if you aren't much of a baker, this yeast-risen bread is simple to make. Baked a rich, earthy aroma of rosemary, it's perfect with a steaming bowl of soup.

• 1 pkg active dry yeast (8 g/1/4 oz)
• 50 ml (1/4 c) warm water
• 500 g (2 c) all-purpose flour
• 125 g (1/2 c) whole wheat flour
• 30 ml (1 tbsp) chopped fresh rosemary
• 10 ml (2 tsp) sugar
• 7 ml (1 1/2 tsp) salt
• 275 g (1 1/4 c) shredded reduced-fat sharp Cheddar cheese
• 250 ml (1 c) low-fat buttermilk, at room temperature
• 1 egg
• 4 egg whites

Preparation time: 15 minutes, plus 1 1/2 hours rising. Cooking time: 35 minutes. Serves 16.

1. Stir together the yeast and water in a small bowl. Set aside.
2. In the bowl of an electric mixer, stir together 250 grams (one cup) of the all-purpose flour, the whole wheat flour, rosemary, sugar, salt and cheese. Pour in the yeast mixture and mix on low speed until the ingredients are incorporated.
3. Pour in the buttermilk and mix until the dry ingredients are moistened. Add in the egg and egg whites until blended. Increase the speed to high and beat for three minutes. Reduce the mixer speed to low and mix in the remaining 250 grams (one cup) all-purpose flour.
4. Cover loosely and let rise in a warm place until almost doubled in volume, about one hour.
5. Coat a 1.5- to two-litre (1 1/2- to two-quart) shallow baking dish with cooking spray. Punch down the dough and turn into the prepared dish. Cover loosely and let rise again until almost doubled in volume, 30 to 40 minutes. After 30 minutes of rising, preheat the oven to 180°C (350°F).
6. Uncover the dough and bake until browned on top and no longer moist in the centre, 35 to 40 minutes. Remove the bread to a rack and serve warm or at room temperature.

Per serving:

• 114 Calories
• 3 g Fat
• 1 g Saturated Fat
• 17 g Carbs
• 6 g Protein
• 1 g Fibre
• 18 mg Cholesterol
• 326 mg Sodium
• 147 mg Calcium

This bread requires no kneading and is baked in a shallow baking dish.  The ratio of egg whites to eggs in this recipe reduces cholesterol, while the combination of buttermilk and cheese helps keep the delicious flavour.