Herbed yogurt bread
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Plain nonfat yogurt |
½ | cup | Water |
1 | teaspoon | Salt |
1½ | teaspoon | Canola oil |
3 | cups | Bread flour |
½ | teaspoon | Thyme |
½ | teaspoon | Oregano |
1 | teaspoon | Basil |
½ | teaspoon | Dried mint flakes |
1 | tablespoon | Wheat bran |
1 | tablespoon | Sugar |
1 | teaspoon | Yeast |
Directions
Place all ingredients into bread machine in order given. Bake on rapid cycle with light crust.
NOTES : This is a light, tangy loaf. Great toasted! Reposted from rec.food.cooking.jewish newsgroup. >From: Ruth & Shel <fritzl@...>
Recipe by: Ruth G.
Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman <jefffree@...> on Jan 01, 1998
Related recipes
- Cherry yogurt bread
- Herb yogurt cheese
- Herbed batter bread
- Herbed beer bread
- Herbed bread
- Herbed cheese bread
- Herbed french bread
- Herbed loaf
- Herbed ring bread
- Herbed yogurt cheese
- Irish yogurt bread
- Lemon yogurt bread
- Mint & yogurt bread
- Mint and yogurt bread
- Sesame seed yogurt bread
- Yogurt bread
- Yogurt bread - pan-1
- Yogurt herb bread
- Yogurt rye bread
- Yogurt whole wheat bread