Yogurt Herb Bread has been a favorite of my family’s for years. It is delicious, very low fat, and has a nice herb taste. It goes great with any meal, but I especially love to eat it with Italian foods. Since it doesn’t have much fat you can save a lot of calories by cutting out the typical high-fat Italian-style breads smothered in butter.
5 1/2 to 6 1/2 cups all purpose flour
1 cup plain yogurt
2 packages (4 1/2 teaspoons) dry yeast
3 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon dill weed
2 teaspoons salt
1/2 teaspoon dried chives
1 cup water
1/4 teaspoon each: dried oregano, thyme, & basil
In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar, & salt. In a small saucepan, heat water & yogurt to 120-130 degrees. Add flour mixture & mix well. Add oil, herbs, & enough of the remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover & let rise in a warm place until double, about 1 hour. Punch dough down, shape into 2 loaves. Place in greased 8” X 4” loaf pans. Cover & let rise until double, about 1 hour.
Bake at 375 degrees for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves