Wednesday, May 1, 2013

Recipe Repost: Whole-Wheat Honey Yogurt Bread

This is one of those classic feel-good recipes for a quick-bread that I developed years ago while I was still a substitute teacher. I recall doing several test loaves before being fully satisfied with this recipe. This Honey Yogurt bread is the perfect balance of satisfying sweetness and health. It taste amazing when sliced, toasted, and slathered with just a bit of fresh lemon curd. Yum, yum, yum.
Honey Yogurt Bread
Makes one 9″x5″ loaf
2 cups whole-wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup white sugar
1/2 cup honey
1/4 cup extra virgin olive oil
1 large egg
3/4 cup nonfat plain Greek yogurt
1/4 cup fat-free milk
juice of 1/2 lemon (about 1 tbsp)
1 tsp lemon zest
1 tsp vanilla extract
sesame seeds (for topping)

1. Combine the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. Mix together and set aside.

2. With a hand mixer, in another medium bowl, combine the sugar, honey, and olive oil. Beat in the egg until well incorporated and mixture is smooth. Add yogurt, milk, vanilla, lemon juice, and lemon zest and mix until well combined. 

3. Mixing on low, add the dry ingredients into the wet mixture in thirds until just combined. Make sure you do not over mix. 

4. Pour into a lightly greased non-stick 9″x5″ loaf pan and spread the top to create an even layer. Sprinkle sesame seeds over the top and bake for 50-55 minutes, in a 350 degree F. oven, until a toothpick or skewer comes out clean in the middle. Remove from loaf pan and place on cooling rack, let it sit for 2-4 minutes, and enjoy!

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