Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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5 1/2 to 6 cups all-purpose flour

2 1/4 oz pkgs active dry yeast

2 tablespoons sugar

2 teaspoons salt

1 cup water

1 cup (8 oz) plain yogurt

3 tablespoons vegetable oil

1 teaspoon dill weed

1/2 teaspoon dried chives

1/4 teaspoon EACH: dried oregano, thyme, and basil

Instructions: In a large mixing bowl, combine 2-1/2 cups flour, yeast sugar and salt. In a small saucepan, heat water and yogurt to 120* -130*. Add to flour mixture; mix well. Add oil, herbs and enough of the remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into two loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375* for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (32 slices).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One slice (prepared with low-fat yogurt) equals 1-1/2 starch; also, 113 calories, 139 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein 2 gm fat.

Serves: 1

Food Exchanges: