Yogurt Bread Recipe
Ingredients
| Yogurt | 4 Cup (64 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Oil | 1⁄3 Cup (5.33 tbs) | |
| Yeast | 3 Tablespoon | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Honey | 1 Teaspoon | |
| Honey | 1 Teaspoon | |
| Salt | 1 Tablespoon | |
| Whole wheat flour | 12 Cup (192 tbs) |
Nutrition Facts
Serving size
Calories 1648 Calories from Fat 296
% Daily Value*
Total Fat 34 g52.2%
Saturated Fat 8.5 g42.5%
Trans Fat 0 g
Cholesterol 29.4 mg9.8%
Sodium 1581.9 mg65.9%
Total Carbohydrates 298 g99.2%
Dietary Fiber 48.5 g194%
Sugars 14.2 g
Protein 62 g124.4%
Vitamin A 5.2% Vitamin C 1.9%
Calcium 41% Iron 86.8%
*Based on a 2000 Calorie diet
Directions
In a small bowl, combine the yeast, 1/2 cup warm water, and 1 teaspoon honey.
Allow yeast to activate.
Add the yeast mixture, salt and flour to the yogurt mixture.
Mix well.
Knead for 10 to 12 minutes.
Divide into four loaves, and place in wellgreased 46-ounce juice cans.
Let rise until nearly double in size.
Bake in a 350° F. oven for 40 minutes.
Chef
