EASY YOGURT BREAD
Steps:
- Pour the water into the bowl of a stand mixer, if you have one. Don't worry if you don't, just use a large mixing bowl. Add the yeast and swirl to dissolve.
- Add the yogurt and mix into the water, then add the flour and salt. If using a stand mixer, mix using the dough hook on a low speed for about 5 minutes, until smooth and stretchy.If you're not using a stand mixer, mix with your hand in the bowl until the dough has come together, then turn out and knead on the work surface until it has become a smooth, pliable, stretchy dough. This will take about 8 to 10 minutes.
- If kneading by hand put the dough back in the bowl then cover with cling film (or a plastic shower cap) and leave to prove until doubled in size (in a warm place for about 35 mins)
- Turn the dough out onto a floured work surface. Butter a 1lb loaf tin - I find that butter works much better than oil and the loaf comes out of the tin much easier. Fold the dough into thirds, and then roll into a tube as long as the loaf tin.
- Cover again with the shower cap (if you have one), pulling it up to give the dough space to rise. If you don't have a shower cap, place the tin in a plastic bag and tie shut. Place the tin in the warm location used in step three above.
- After about 15 minutes rising time, heat the oven to GM7 / 220C / 425F. Leave the dough to rise for about a further 15 to 20 minutes, until it's just springing back when pressed.
- Bake for about 35 minutes.
- When it is done it should turn out of the tin and sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.
Nutrition Facts : Calories 161 kcal, Carbohydrate 33 g, Protein 5 g, Sodium 241 mg, Fiber 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sugar 1 g, ServingSize 1 serving
2-INGREDIENT FLATBREAD
This soft, delicious flatbread is made with Greek yogurt and flour. Use it for naan, pizza crusts, wraps, soft tacos, burgers, or for soaking up soups and sauces.
Provided by Jackie Currie
Categories Appetizer
Number Of Ingredients 2
Steps:
- In a large mixing bowl, stir the yogurt and flour together. Continue to combine ingredients with your hands until you can form a rough ball.
- Turn out onto a lightly floured counter and knead into a fairly smooth ball. *Don't worry if it's not perfectly smooth.
- Divide into 8 even pieces.
- With a rolling pin, roll pieces into a flat oval.
- If cooking in a non-stick pan: Heat pan over medium heat. Heat ovals for 2 minutes on each side, or until dark brown spots appear.
- If cooking in a cast iron pan: Wipe pan with paper towel and oil. Heat pan over medium heat. Place ovals in pan and heat for a minute and a half on each side or until dark brown spots appear.
- Remove from pan and serve warm.
Nutrition Facts : ServingSize 1 g, Calories 113 kcal, Carbohydrate 21 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 10 mg, Fiber 1 g, Sugar 1 g
VEGAN BANANA BREAD
This banana bread is eggless and dairy-free, but you'll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).
Provided by Food Network Kitchen
Time 3h50m
Yield 1 loaf (8 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
- Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.
SIMPLE YOGURT BREAD
This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.
Provided by ASweeney
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 58.1 g, Cholesterol 49.7 mg, Fat 2.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 634.1 mg, Sugar 34 g
YALE MAN YOGURT BREAD
A very moist and yummy quick bread. I got this recipe from a Gilligan's Island cookbook. It is named in honor of Mr. Howell, who was a loyal alumni of Harvard. I made this with fat-free cherry flavored yogurt and added some raisins and I loved the taste! I also didn't use as much oil as the recipe called for but it still was very moist!
Provided by superblondieno2
Categories Quick Breads
Time 1h10m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl stir together flours, sugar, cereal, baking soda, cinnamon, and salt. Make a well in the center.
- In a small bowl combine the egg, yogurt milk and oil.
- Add all at once to the well in the flour mixture. Stir only until moistened.
- Pour into a greased 8 x 4 x 2-inch loaf pan. Bake at 350° for about 50 minutes or until a wooden pick inserted near the center comes out clean.
- Cool in a pan for 10 minutes. Serve warm or cool.
Nutrition Facts : Calories 139.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 14.2, Sodium 133.8, Carbohydrate 23.3, Fiber 1.4, Sugar 11.1, Protein 3
YOGURT WHEAT BREAD
"I love this whole-grain bread because it makes a pretty loaf with a great texture," says Carol Forcum of Marion, Illinois. "It's not at all heavy...in spite of the whole-wheat flour and wheat germ."
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes., Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
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