* Exported from MasterCook * Yogurt Herb Bread Recipe By :TOH, Apr/May 1997 Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 Loaves: 5 1/2 cup All-Purpose Flour -- To 6 1/2 C 1/2 Tsp Active Dry Yeast 2 Tbsp Sugar 2 Tsp Salt 1 cup Water 1 cup Plain Yogurt -- (8 Oz.) 3 Tbsp Vegetable Oil 1 Tsp Dill Weed 1/2 Tsp Dried Chives 1/4 Tsp Dried Oregano 1/4 Tsp Dried Thyme 1/4 Tsp Dried Basil In a large mixing bowl, combine 2 1/2 C flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120 - 130F. Add to flour mixture; mix well. Add oil, herbs and enough of the remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hr. Punch dough down; shape into 2 loaves. Place in two greased 8 x 4 x 2" loaf pans. Cover and let rise until doubled, about 1 hr. Bake at 375F for 35 - 40 min or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (32 slices) Diabetic Exchanges: 1 slice (prepared with lowfat yogurt) equals: 1 1/2 Starch; also 113 Cal, 139 mg Sod, trace Chole, 21g Carb, 3g Pro, 2g Fat Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - -