Mint & Yogurt Bread
Yield
2 loavesPrep
90 minCook
40 minReady
130 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | each |
lemon
fresh, grated rind of |
|
| 3 | cups |
bread flour
|
|
| 1 | cup |
yogurt, plain
|
|
| 3 | tablespoons |
mint leaves
fresh |
|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
butter
|
|
| ¼ | cup |
water
warm |
|
| 1 | tablespoon |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | each |
lemon
fresh, grated rind of |
|
| 7.1E+2 | ml |
bread flour
|
|
| 237 | ml |
yogurt, plain
|
|
| 45 | ml |
mint leaves
fresh |
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
butter
|
|
| 59 | ml |
water
warm |
|
| 15 | ml |
water
warm |
|
Directions
Add all ingredients in the order listed to the pan.
Select White bread and press "start".
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350℉ (180℃) F for 35 to 40 min.
