Yogurt Herb Bread
Yield
servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | cups |
all-purpose flour
(6 1/2 cups, if needed) |
|
| 2 | packages |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
water
|
|
| 1 | cup |
yogurt, plain
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
dill weed
|
|
| ½ | teaspoon |
chives
dried |
|
| ¼ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
basil
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | l |
all-purpose flour
(6 1/2 cups, if needed) |
|
| 2 | packages |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 237 | ml |
yogurt, plain
|
|
| 45 | ml |
vegetable oil
|
|
| 5 | ml |
dill weed
|
|
| 2.5 | ml |
chives
dried |
|
| 1.3 | ml |
oregano
dried |
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | 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 8x4x2 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.
