Dukan Cheddar Rosemary Bread

UPDATED 7/1/2013 - Thanks to reader Stephanie K. for pointing out we forgot to mention what to do with the eggs!  This recipe was originally posted back in 2011, but we've bumped it up since we amended the instructions.  

RECIPE RATING:
HE SAID: It's ok, I'm not a bread kind of guy.
SHE SAID: Pretty good for non-fat and no flour!

Cheddar Rosemary Bread

Once in a while we miss having sandwiches...especially our favorite, Chicken Philly from Island Subs.  For the most part, we haven't craved sandwiches or bread since starting Dukan, partly because the male half of this couple doesn't get excited over bread (only when he's hungry) and the female half is determined to drop two sizes!

Came across this Dukan bread recipe on mydukandiet.com and since the female half of this couple loves cheddar and rosemary and we wanted more oat bran options, we decided to try this recipe out using rosemary instead of dill.  It makes a small loaf, but we had these with over-easy eggs and it hit the spot.  The original recipe calls for 3 t. of fresh dill, but if you're using dried spices, use between 1/4 and 1 t. of your desired spice. The bread does come out slightly on the spongy part, but it's easy to get over that.

RECIPE
Prep Time: 10 minutes
Bake Time: 28-30 minutes, 350 degrees Fahrenheit
Serves 1-2

1.5 T. fat free cream cheese
1.5 T. non-fat Greek yogurt
2 eggs
1 egg white
1 t. baking powder
2 T. oat bran
1.5 T. wheat bran
3/4 t. dried rosemary (ok to use fresh herbs - use 2-3 t.)
couple dashes of salt and pepper
1/4 c. fat free cheddar cheese, grated

Soften cream cheese.  Preheat oven to 350 degrees Fahrenheit.  Mix yogurt and cream cheese (it won't mix well until you add the brans).  Mix in the 2 whole eggs, then the 1 egg white.  Add the brans, baking powder, salt, pepper and rosemary, stir well.  Stir in grated cheese.  Pour into a small loaf pan (not the mini loaf pans) lined with parchment paper.  Bake for 28-30 minutes, toothpick should come out clean when done.

Enjoy!