Yogurt Herb Bread
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
Total TimePrep: 20 min. + rising Bake: 35 min.
Makes2 loaves (32 slices)
- 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
- 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 8x4-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.
Nutrition Facts1 slice: 113 calories, 2g fat (0 saturated fat), 1mg cholesterol, 139mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Yogurt Herb Bread in Taste of Home April/May 1997
Follow along as we show you how to make these fantastic recipes from our archive.