2 medium whole garlic bulbs
2 tsp. olive oil
1 package (1/4 oz.) active dry yeast
1 C. warm water (110° to 115°)
1 tsp. sugar
1 tsp. salt
2-1/2 to 3 C. all-purpose flour
2 tsp. minced fresh sage or 2 tsp. rubbed sage
2 tsp. minced fresh marjoram or 3/4 tsp. dried marjoram
1 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
2 tsp. grated Parmesan cheese
1 tsp. butter, melted

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 C. flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter. Yield: 2 loaves (10 slices each).

Yield: 2 loaves. 10 slices each
Serving size: 1 slice
Calories: 84
Fat: 1g
Fiber: 1g