Diabetic cheesy loaded bread

Diabetic cheesy loaded bread

Ingredients:

For the Bread:

• 2 cups self-rising flour (or all-purpose flour + 2 tsp baking powder + 1/2 tsp salt)
• 1 cup plain Greek yogurt (full-fat works best for richness)
• 1/2 cup shredded cheddar cheese (or your favorite melting cheese)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder (optional but recommended)
• 1/4 tsp black pepper
• 1–2 tbsp milk (to adjust consistency if needed)

For Topping:

• 1/4 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp melted butter , for brushing
• Chopped fresh parsley , for garnish (optional)

Instructions:

Preheat the Oven:

• Preheat your oven to 400°F (200°C) .
• Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Make the Dough:

• In a large mixing bowl, combine the self-rising flour, Greek yogurt, shredded cheddar cheese, Parmesan cheese, garlic powder, and black pepper.
• Mix with a spatula or your hands until a shaggy dough forms. If the dough feels too dry, add 1–2 tablespoons of milk, one at a time, until the dough comes together.

Shape the Bread:

• Turn the dough out onto a floured surface and gently shape it into a round loaf (about 6–7 inches in diameter).
• Don’t worry about perfection—it’s rustic bread!
• Transfer the shaped dough to the prepared baking sheet. Use a sharp knife or scissors to cut a shallow “X” on top of the loaf to allow for even baking.

Add the Toppings:

• Sprinkle the top of the loaf evenly with the remaining shredded cheddar and Parmesan cheese.

Bake:

• Bake for 20–25 minutes , or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
• Remove from the oven and immediately brush the top with melted butter for extra flavor and shine.

Serve:

• Let the bread cool for 5 minutes before slicing. Garnish with chopped parsley if desired, and serve warm.