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Irish Yogurt Bread

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Submitted by milo ximen

YIELD

1 loaf

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

4 946
¾ 3.8
TEASPOON ML BAKING SODA
3 15
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
1 237
CUP ML CURRANTS
2 3E+1
TABLESPOONS ML CARAWAY SEEDS
2 2
LARGE LARGE EGGS
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 557 8% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 775mg 32%
Total Carbohydrate 35g 35%
Dietary Fiber 5g 18%
Sugars g
Protein 41g
Vitamin A 5% Vitamin C 86%
Calcium 25% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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