Yogurt herb bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | cup | All-purpose flour (6 1/2 cups, if needed) |
| 2 | packs | Active dry yeast |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 1 | cup | Water |
| 1 | cup | Plain yogurt |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Dill weed |
| ½ | teaspoon | Dried chives |
| ¼ | teaspoon | EACH dried oregano, thyme & basil |
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 6-8 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 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1 #625 by The Taillons <taillon@...> on May 30, 1997