a warming vegetable soup with kale and potatoes. Excellent pre-harvest warm-up.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 1 cup fat free raspberry-flavored yogurt
- 3 tablespoons vanilla extract
- 3 tablespoons canola oil
- 3 ¼ cups bread flour
- 1 teaspoon salt
- 2 tablespoons white sugar
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon water (Optional)
Instructions
- Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer’s instructions.
- Set the machine to basic cycle for a 2-pound loaf. Add water in 1-teaspoon increments if dough is too dry after first kneading period.
- Cool finished bread on a wire rack for 20 minutes before slicing.
- Butter, diced into small pieces, can be used in place of the oil although this will result in a crunchier crust.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 0 g |
| Sodium | 209 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I know what they say–don’t rate it unless you make it exactly–so take my review with a grain of salt. I wanted a different style of white bread and the yogurt intrigued me. I didn’t want a fruity flavor (and only had plain yogurt anyway) so I used that and nixed the vanilla. I used low fat Greek style plain yogurt. I found this dough to require less flour than the recipe called for; I believe I used somewhat less than 3 cups to get a good consistency. I also didn’t use a bread machine, as I prefer to knead by hand; the dough was very heavy and dense when I kneaded it. I also think I should have let the yogurt warm first as I think the cold yogurt caused the bread to rise slowly. The bread itself (I made rolls) was dense, moist, mildly tart/yogurt flavored, tender and lightly chewy. It worked well as dinner rolls, served with butter and honey. If I made this again, I would warm the yogurt first and try it with butter instead both for the flavor and for the contrast between the chewy inside and what would be a crispier outside.
I made this as written but with strawberry yogurt in place of raspberry. This bread is moist and slightly chewy, a little sweet without being overpowering. I personally liked the stronger vanilla flavor, but if you are not a big fan of vanilla I would suggest toning it down a little. This is good with jam and/or cream cheese. I am planning on making french toast with it as well.
Great texture. Faint raspberry taste and slightly sweet. I think the 3 T of vanilla is way too much. I used 2 T and it was more than enough. Made good toast. Would be good with a spread of cream cheese and a cup of cocoa.