Yogurt herb bread

2 Servings

Ingredients

Quantity Ingredient
5½ cup All-purpose flour (6 1/2 cups, if needed)
2 packs Active dry yeast
2 tablespoons Sugar
2 teaspoons Salt
1 cup Water
1 cup Plain yogurt
3 tablespoons Vegetable oil
1 teaspoon Dill weed
½ teaspoon Dried chives
¼ teaspoon EACH dried oregano, thyme & basil

Directions

In a large mixing bowl, combine 2½ 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 <taillon@...> on May 30, 1997

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