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Friday, January 21, 2011

Partially Whole Wheat Yogurt Bread

I am determined to eat healthier and lose weight.  Also, I had some leftover plain yogurt.   So here is one of the recipes I have tried yesterday.  It's light, fluffy, and moist.  Even though it was great fresh out of the oven last night, we liked it even better for breakfast, lightly toasted.  Because of its slightly sweet taste, it's good almost plain -- I loved it with just a little bit of orange marmalade.

The original recipe is here.  Here is my modified recipe:

Servings:  25
2 WW PointsPlus per 1/4" slice; not sure about old WW pts

1 1/2 cups plain yogurt
1 1/2 tbsp olive oil
3 tbsp Aunt Jemima Butter Lite Syrup
1 1/2 cups whole wheat bread flour
2 1/4 cups white bread flour
2 tsp salt
3 tsp yeast

Add all ingredients to bread machine -- liquids first, yeast last.  Set on Dough.  When dough is ready, divide into two loaves and place into bread pans, lightly sprayed with non-stick spray.  You can, of course, make one large loaf, but I prefer smaller ones -- less time to bake and diet-friendly small slices. :)

Let rise for an hour in a warm draft-free area.  It's cool now so I boil some water in the microwave, slide in bread pans, and close the door (leaving the cup with water there, too).  Warm steam helps dough to rise.  It's especially important for whole wheat breads.

Preheat oven to 350 F and bake bread for approximately 30 minutes or until golden brown.  Lightly brush with butter or olive oil if you want soft crust.

The entire process takes less than five minutes but the aroma is heavenly.

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