Serious Eats: Recipes
Bread Baking: Yogurt and Honey Bread
I use yogurt in bread quite often but usually it's a small addition. This time, the liquid in the recipe is entirely yogurt. To counteract its tartness, I added a generous amount of honey. The resulting bread has a dark brown crust, a soft, moist interior and a small crumb. There's still a hint of tartness, followed by a mild sweetness.
It's not a super-sweet bread, so you could use it for just about anything. I like it toasted, but toasted or not, it makes a killer peanut butter sandwich.
You can use any commercial Greek-style plain yogurt or even the non-Greek-style. You could also strain out some of the whey with a fine-mesh strainer or cheesecloth.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.