Here is a hand made bread for all of you who prefer to use this method of
bread baking. I personally think that any bread no matter what method is
wonderful!!<g>
Reggie
* 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 Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- 2 Loaves:
5 1/2 C All-Purpose Flour -- To 6 1/2 C
1/2 Tsp Active Dry Yeast
2 Tbsp Sugar
2 Tsp Salt
1 C Water
1 C 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 <reggie@jeff-and-reggie.com>
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 356 0 0 0