Yogurt & Herb Bread

[Guest guest]

1 cup unbleached white flour

1 cup whole wheat flour

1 tsp. baking pwdr

1/2 tsp. baking soda

1/2 tsp. salt

 

4 Tbs. melted btter

2 large eggs, beaten

1 cup firm yogurt

1/3 cup light honey

 

1 tsp dill

1/2 tsp. oregano

1/2 tsp. thyme

1/2 tsp. basil

1/2 tsp. tarragon

 

optional: 1 Tbs. each dried parsley & chives

 

1. Sift together the first 5 ingredients. Make a well in the center of the bowl.

2. Beat together (w/ electric mixer) the next 4 ingredients for 3-5 minutes~

until frothy. Add the herbs and beat well.

3. Pur herb mixture into the well in the center of the dry ingrdients, and mix

with a spoon until thoroughly blended.

4. Pour into a well-buttered loaf pan, and bake 40-50 minutes in 350 degree

oven. (until knife inserted into center of bread comes out clean)

 

NOTE: The flavors of the herbs get stronger as the bread ages~ you will have

a chance to notice this if the bread sits around for several days before it is

completely eaten.

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I got this recipe out of my Moosewood cookbook a long time ago. I have

since baked it and shared it with many people. It has the ease of a batter

bread, yet the wonderful versatility of being used for sandwiches, toast, etc. I

have been known to cube it up and spray it with olive oil and oven crisp it up

for salad croutons. Very good.

 

~ P_T ~

 

Hope is a waking dream.

--Aristotle (384-322 B.C.)