Yogurt Bran Bread Recipe
If you ask me, this yogurt bran bread recipe is the best in the world. That is why I am so excited about sharing this with you. This yogurt bran bread is so tasty that I can not resist serving it as a side dish often. Just try this yummy yogurt bran bread recipe. I am sure you will love it!
Ingredients
2/3 cup sifted self-rising flour or 3/4 cup all-purpose flour sifted with 3/4 teaspoon baking powder
3/4 cup wholewheat flour
1/3 cup bran
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 egg
2/3 cup brown sugar
5 tablespoons cooking oil
1 1/4 teaspoons grated lemon or orange rind
2/3 cup natural yogurt
Directions
Grease and line a large 9 x 5 x 3-inch loaf pan.
Place the flours, bran, cinnamon, salt, and baking soda in a large bowl.
In a smaller bowl beat the egg with the brown sugar, the oil, grated rind and the yogurt and pour into the dry ingredients.
Quickly beat well together, and pour into the prepared loaf pan.
Bake in the center of a moderately hot oven (375°F) for about 1 hour until well risen and cooked through.
Turn out onto a cake rack to cool.
This chapter includes breads for special diets such as gluten-free and low-salt, and also breads with an increased nutritional value or increased roughage.
All breads are basically nutritious, contributing valuable quantities of protein, iron, calcium and some of the B vitamins to our diets.
However, there is a small number of people who for medical reasons cannot eat 'ordinary' bread, and a growing number of people who wish to make their bread more nutritious by adding such ingredients as wheat germ and soy flour.
There are also those who want their bread to contain more
Place the flours, bran, cinnamon, salt, and baking soda in a large bowl.
In a smaller bowl beat the egg with the brown sugar, the oil, grated rind and the yogurt and pour into the dry ingredients.
Quickly beat well together, and pour into the prepared loaf pan.
Bake in the center of a moderately hot oven (375°F) for about 1 hour until well risen and cooked through.
Turn out onto a cake rack to cool.
This chapter includes breads for special diets such as gluten-free and low-salt, and also breads with an increased nutritional value or increased roughage.
All breads are basically nutritious, contributing valuable quantities of protein, iron, calcium and some of the B vitamins to our diets.
However, there is a small number of people who for medical reasons cannot eat 'ordinary' bread, and a growing number of people who wish to make their bread more nutritious by adding such ingredients as wheat germ and soy flour.
There are also those who want their bread to contain more
