Millet, Soy, & Yogurt Bread
I was surprised by how it turned out. It was quite soft and not as dense as I thought, and it tasted delicious. I will be making this gluten-free bread often.
Yield
10 servingsPrep
1 hrsCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yogurt
plain or buttermilk |
|
| ¼ | cup |
butter
|
|
| 1 | tablespoon |
honey
|
|
| 1 | package |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 2 | large |
eggs
|
|
| 2 | cups |
millet flour
AM |
*
|
| ½ | cup |
soy flour
AM |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yogurt
plain or buttermilk |
|
| 59 | ml |
butter
|
|
| 15 | ml |
honey
|
|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 2 | large |
eggs
|
|
| 473 | ml |
millet flour
AM |
*
|
| 118 | ml |
soy flour
AM |
*
|
Directions
Combine yogurt and butter in saucepan, heating slowly to melt butter.
Dissolve yeast and honey in the warm water; add yogurt mixture and blend.
Beat in eggs; add flours and beat well.
Pour into well-oiled 4" x 8" loaf pan and let rise for 45 minutes.
Bake at 375℉ (190℃). for 40 to 45 minutes or until done.
Cool before cutting.
