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Low Fat Yogurt Bread




Source of Recipe


Marla


List of Ingredients




7/8 c water
1/4 c yogurt
2 T sugar
1/2 t salt
3 c bread flour
1/8 t baking soda
2 1/4 t rapid rise yeast



Recipe



Have liquid ingredients at 80 degrees F and all others at room
temperature. Place ingredients into pan according to manufactures
instructions (put yogurt in when you would put in the butter).
Select the basic cycle. Do not used the delay timer. Check
dough consistency after 5 minutes of kneading. Make adjustments
as necessary. Remove bread when cycle is finished.

Variations:

For Raisin/Craisin Bread:

Omit baking soda an add 1/4 c raisins, 1/4 c craisins and 1 t
cinnamon.

For Sun-Dried Tomatoe Cheese Bread

Omit baking soda and add 8 halves of rehydrated sun-dried
tomatoes, 2 T Parmesan cheese and 1 T Italian seasoning.
Rehydrate tomatoes by placing in a small bowl, cover with water,
let stand 2 hours. Drain well on paper towels.

For Onion Dill Bread

Omit baking soda and add 2 T water, 1 T dried onion pieces and
2 T dried dill weed.

Nutritional information: 103 calories, trace fat, 4 g protein,
21 g carbohydrates, no cholesterol, 86 mg sodium, 1 g fiber.
(standard recipe, based on 16 servings.)