Irish Yogurt Bread
Yield
1 loafPrep
15 minCook
75 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
currants
|
|
| 2 | tablespoons |
caraway seeds
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
yogurt, low-fat
plain |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
currants
|
|
| 3E+1 | ml |
caraway seeds
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
yogurt, low-fat
plain |
Directions
Stir the dry ingredients together.
Add the currants and caraway seeds; Add eggs. Add yogurt and water mixture and stir until a sticky batter is formed. Knead on a well floured surface for 1 minute then shape into a ball and place in a well greased round casserole. Mark a cross in the center with a sharp knife and bake in 350℉ (180℃) F oven for 1 hour and 15 minutes before removing bread from casserole, then allow to cool on a wire rack. Slice thinly to serve. Freezes well and is best the day after baking.
