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
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