June 20, 2006

Yogurt Herb Bread

1 1/2 cups flour
1 cup plain nonfat yogurt
1/2 cup whole wheat flour
2 eggs, at room temperature
4 tablespoons butter, melted and cooled slightly
1 tablespoon fresh dill, chopped
1 teaspoon baking powder
1 teaspoon dried oregano
1 teaspoon tarragon
1 teaspoon dried thyme
1 teaspoon fresh rosemary
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350. Grease and flour or spray with cooking spray (with flour) one loaf pan. In a medium bowl, whisk together flours, salt, baking soda and baking powder. Set aside. In a medium bowl or large measuring cup, whisk together the melted butter, yogurt, eggs, dill, tarragon, thyme, rosemary and oregano. Pour into flour mixture and mix until well combined and it forms a fairly thick dough, about 2 minutes. Pour into prepare pan and bake about 40 minutes or until a toothpick inserted in the middle comes out clean and dry. Allow to cool in pan about 5 minutes then remove to a wire rack and allow it to continue to cool. Slice and serve.

My thoughts:
I had never made such a savory quick bread until today but I am pleased with how well it came out. The dill and yogurt combination is a good one. The yogurt gives it a nice tang and almost yeasty flavor that most quick breads don't have on account of not having, you know, yeast. I also added that 1/2 cup of whole wheat flour to give it a more wholesome edge but really, I am not a whole wheat flour kind of girl. About 1/2 cup is about all I can take at a time. With this bread I am most proud that I was able to come up with a recipe that rose and tasted good and only yielded one loaf using yogurt, some thing I normally don't use much of in my baking. The good thing about only posting recipes that I have developed myself is that it constantly forces me to come up with new ideas all the time. Luckily, I haven't had a recipe fail yet or I'd be wasting all kinds of time and ingredients.