Yogurt Dill Bread

Yogurt photo for Yogurt Dill Bread

Savory moist bread

Ingredients

  • 2 cupsPlain yogurt,low fat
  • 1/2 cupWarm water
  • 2 tspSugar
  • 2 packetsYeast
  • 1/4 cupOlive oil
  • 1/4 cupOnion,finely chopped
  • 2 tspSalt
  • 2Eggs,lightly beaten
  • 3 TbspDill weed
  • 6 cupsAll-purpose flour
  • 1Egg white
  • 1 TbspWater
  • 2 TbspDill weed

Procedure

Preheat oven to 350° F (200° C), measure ½ cup (125 ml) water into large mixing bowl. Add sugar and stir until dissolved. Sprinkle yeast over and let stand 10 minutes, stir well. Heat olive oil in a skillet and add onion. Cook gently 5 minutes, stirring. Remove from the heat, add yogurt, onion mixture, salt, eggs, dill weed and half of flour to yeast. Beat hard with a wooden spoon until mixture sheets from the spoon. Add remaining flour and mix, first with spoon then with hand until well blended. Adjust flour, if necessary by adding more at this time. Turn out on floured board and knead until smooth and elastic, round up dough. Oil a large bowl and put dough in it, turning once so it is oiled on the top. Cover with a damp cloth and let rise in a warm place until double, about 1 ½ hours; punch dough down. Divide into 2 equal pieces, oil two 9" x 5" x 3" (23 cm x 13 cm x 8 cm) loaf pans. Shape the dough into 2 loaves, put them in the pans. Beat egg white and 1 tbsp (15 ml) water together and brush over top of loaves. Sprinkle dill seed evenly over top of loaves. Let them rise until double, about 1 hour. Bake approximately 45 minutes or until they sound hollow when tapped.

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Yogurt

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