Yogurt Bread

From: truebrit

On Feb 17, 2007

I had a lot of homemade yogurt to use up, so when I saw this recipe, I thought I'd give it a whirl. I have never made bread with yogurt before, so I was curious to find out how it would turn out. It was delicious, and so healthy, too! I will definitely be baking this again. Thanks for posting, Chia!

From: Born2cook

On May 1, 2006

Fabulous light textured bread. I used my homemade yogurt and loved the wheat flour in it. Will definitely make again.

From: Texas Rose

On Jun 21, 2007

06/21/07--If I could give this bread ten stars, I would do so. Today I made this for a second time in the bread machine. I used Greek Gods yogurt which is very thick, so I only used 3/4 cup yogurt and 1/4 cup milk to thin it. I also added a teaspoon of diastatic malt powder (from King Arthur). I baked it in a 9 x 5 pan at 375 degrees for 40 minutes. I tented it with foil the last 15 minutes in the oven. It was fabulous! It was light, with a great texture and made a huge, high loaf! This loaf turned out far superior to the loaf I made in the Kitchenaid in the first trial. I think this is going to be our new "house" bread. It has just the right balance of healthy, fiber-rich ingredients to "unhealthy", but much desired, white flour!!! Thank you again!.......... This was wonderful bread! I actually made it up in my Kitchenaid and baked it in the oven according to LonghornMama's instructions (375 degrees for about 35 minutes in my oven). I used King Arthur's white whole wheat flour, so it was a mellow color with a nice light taste and a lovely texture. The yogurt I used was very thick, so I ended up having to add a bit of extra water to make the dough come up to the right consistency. I also did not use all of the flour. Next time, I will probably thin the yogurt with milk before I start. So thank you Chia for posting your great recipe and thank you LonghornMama for your kind advice!

From: LonghornMama

On Feb 3, 2006

Very good, made with healthy ingredients. I used the breadmaker for kneading and rising, then baked in a loaf pan. Tender loaf that keeps well, with a faint taste of yogurt that reminded me of sourdough. Thanks, chia, for the recipe!