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Herb-Yogurt Batter Bread

Source: Cooking at a Glance - Breads & Muffins
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Active Time:  10 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 1 loaf (16 servings)
Batter breads are easier to make than ones made with a dough. There is no shaping or kneading and only one brief rise. This one is tender, because of the addition of yogurt, and is attractively speckled with fresh herbs. It is a delicious sandwich bread or accompaniment to soup.
RECIPE INGREDIENTS
2 1/4 cups all-purpose flour
1 package active dry yeast
1 tablespoon snipped fresh basil or thyme or 3/4 teaspoon dried basil or thyme, crushed
1/2 cup plain yogurt
1/2 cup water
1/4 cup butter or margarine
1 tablespoon sugar
1/2 teaspoon salt
1 egg
Herb-Yogurt Batter Bread Recipe at Cooking.com
DIRECTIONS
Grease an 8-by-4-by-2-inch loaf pan or a 1 1/2 quart soufflé dish; set aside. In a large mixing bowl stir together 1 cup of the flour, the yeast, and basil or thyme; set aside.


In a medium saucepan heat and stir the yogurt, water, butter or margarine, sugar, and salt till mixture is warm (120-130 degrees) and butter or margarine is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the remaining flour. (The batter will be sticky.) Spoon batter into the prepared pan. Cover and let rise in a warm place till nearly double (about 30 minutes).


Bake in a preheated 375 degrees oven for 35-40 minutes, or till bread is golden brown and a skewer inserted near the center comes out clean. If necessary, cover with foil the last 10-15 minutes of baking to prevent overbrowning. Remove bread from pan; cool on a rack.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Warm, Fresh Bread
Nutrition Facts per Serving
Yield:   Makes 1 loaf (16 servings)
Calories: 103
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 15g
Sodium: 83mg
% Cal. from Fat: 35%
Cholesterol: 22mg
Protein: 3g
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