Yogurt Herb Bread Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
5 1/2 cup: All-purpose flour, 6 1/2 cups, if needed
2 package: Active dry yeast,
2 tbsp: Sugar,
2 tsp: Salt,
1 cup: Water,
1 cup: Plain yogurt,
3 tbsp: Vegetable oil,
1 tsp: Dill weed,
1/2 tsp: Dried chives,
1/4 tsp: EACH dried oregano, thyme & basil
Directions:
In a large mixing bowl, combine 2 1/2 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 on May 30, 1997
Source from luhu.jp
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
Source from luhu.jp