Millet, Soy, and 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. 476
plain or buttermilk
yeast, active dry
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.