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Yogurt Herb Bread

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Submitted by clcrobert

YIELD

servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

5 ½ 1.3
CUPS L ALL-PURPOSE FLOUR
(6 1/2 cups, if needed)
2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
2 3E+1
TABLESPOONS ML SUGAR
2 1E+1
TEASPOONS ML SALT
1 237
CUP ML WATER
1 237
CUP ML YOGURT, PLAIN
3 45
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML DILL WEED
½ 2.5
TEASPOON ML CHIVES
dried
¼ 1.3
TEASPOON ML OREGANO
dried
¼ 1.3
TEASPOON ML THYME
dried *
¼ 1.3
TEASPOON ML BASIL
dried *

Directions

In a large mixing bowl, combine 2½ cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120-130?.

Add to flour mixture; mix well. Add oil, herbs and enough of the remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into two loaves. Place in two greased 8×4×2 inch loaf pans. Cover and let rise until doubled, about 1hour.

Bake at 375? for 35 to 40 minutes or until golden brown. Remove from pans to cool on wire racks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 783 16% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 1215mg 51%
Total Carbohydrate 47g 47%
Dietary Fiber 5g 22%
Sugars g
Protein 43g
Vitamin A 2% Vitamin C 1%
Calcium 11% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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