Yogurt Herb Bread Recipe

Yogurt Herb Bread Recipe photo by Taste of Home

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Slices from these high, savory loaves always seem to vanish quickly from a buffet. An enticing combination of herbs makes a distinctive flavor folks rave about. —Carol Forcum, Marion, Illinois

This recipe is:

Diabetic Friendly

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Yogurt Herb Bread Recipe

Prep: 20 min. + rising Bake: 35 min.

Yield: 32 Servings

20 35 55

Ingredients

5-1/2 to 6-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
2 tablespoons sugar
2 teaspoons salt
1 cup water
1 cup (8 ounces) plain yogurt
3 tablespoons canola oil
1 teaspoon dill weed
1/2 teaspoon minced chives
1/4 teaspoon each dried oregano, thyme and basil

Directions

In a large bowl, combine 2-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120°-130°. Add to flour mixture; mix well. Stir in 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. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (32 slices).

Diabetic Exchanges: One slice (prepared with low-fat yogurt) equals 1-1/2 starch; also, 113 calories, 139 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, 2 gm fat.

Originally published as Yogurt Herb Bread in Taste of Home April/May 1997, p33