Wednesday, May 27, 2009

Yogurt and Dill Bread

Yogurt and Dill Bread - adapted from America's Best Breadmachine Baking Recipes
1/4 cup water
1 cup no-fat plain yogurt
2 egg whites
1 1/2 tsp salt
2 1/2 tbsp sugar
1 tbsp vegetable oil
2 cups all purpose flour
1 2/3 cups whole wheat flour
2 tbsp minced dried onion
1/4 cup fresh dill, finely chopped (or 1 tbsp dried)
1 1/2 tsp yeast

1. Add ingredients to bread pan in order recommended by your manufacturer. Select dough cycle. When cycle is complete, turn dough out onto lightly floured surface. Cover and let rest for 10-15 minutes.

2. Gently knead and shape into desired loaf size/shape. You could put it in a loaf pan like normal, but I decided to make a circle loaf on my pizza stone.

3. Bake at 375 for 20 minutes. Tent with foil and bake for an additional 15-20 minutes until loaf sounds hallow when tapped.

This bread is to die for. The fragrance while it was baking made me want to jump right into my oven and gobble it up. And the taste did not disappoint, either. Both FD and I were highly impressed by the texture and taste of this loaf. It was light and flavorful. The yogurt adds a nice kick. This is going to go on the "make again" list.

1 comment:

  1. I made this a couple weeks back for company! It was a HUGE hit! Your so right about the fragrance while it's baking...and SO delish!