Yogurt Bread


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Try using your favorite flavor of low-fat yogurt for that extra touch.

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  • 8 to 8 1/2 C. all-purpose flour
  • 2 pkgs. active dry yeast (about 4 tsp.)
  • 3/4 C. granulated sugar
  • 2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 C. plain lowfat yogurt
  • 1/2 C. water
  • 1/2 C. butter, room temperature
  • 4 large eggs

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In a large bowl, whisk together 3 C. of the flour with the yeast, sugar, salt, and soda. Heat the yogurt, water, and butter in a small pan over low heat until the butter melts, but do not allow to boil. Cook very slowly. Add this to the flour mixture and blend well. Add the eggs, mix well, and then beat vigorously by hand or use the dough hook of an electric stand mixer on medium speed for 3 minutes. Stir in enough of the remaining flour to make a stiff dough, approximately 5 C. Knead the dough on a floured board (or work it in with the dough hook) until it is smooth and elastic, about 5 to 10 minutes. Place in a buttered bowl and turn the dough over to coat the top. Cover and allow it to rise in a warm place about 1 1/2 hours or until doubled in bulk. Punch down the dough and divide it in half. Form 2 loaves and place each in a buttered or sprayed 8x4-inch loaf pan, cover, and allow to rise again for 45 minutes or until doubled in bulk. Preheat the oven to 375 degrees F and bake the loaves for 25 to 30 minutes, until bread is golden brown. Remove from pans and cool on wire racks. 

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