Quick bread tweak?
I just found this yogurt bread recipe on one of my favorite food blogs.
It's the closest I can find to a cherished childhood recipe lost in a move; but I would like to tweak it so it's a little less dense. I never cook exactly to a recipe, but I don't usually fool around with baking - can I safely add more baking powder? Or is there a better option? I split it into two loaves (and baked at 160C with fan for 45 min) because one loaf was for a friend. She loved it, but I want the bread I remember from my childhood!
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4 Comments:
Great looking blog - thanks for the link. Did you ask over there?
I'm surprised there's not any baking soda and only baking powder. Often breads/cakes with acid ingredients (yogurt) have both. So I'd try a little soda rather than increasing the baking powder.
My problem with this would be not being able to find Greek Yogurt very easily. In your childhood was it made with Greek Yogurt or drained plain yogurt?
lemonfair at 8:07AM on 09/08/09
We actually made it with regular ol' lemon yogurt, undrained, and no lemon zest - I'm in Israel, though and couldn't find lemon yogurt; but the Greek stuff abounds! I'll try the soda trick, I got more ingredients to try it again this weekend.
The bloggerette is actually on here, so I figured I'd kill two birds with one stone :-)
cowprintrabbit at 9:26AM on 09/08/09
Increasing the leavening could make the bread too crumbly, but there's no reason not to try it.
KarynMC at 9:41AM on 09/08/09
I'm with lemonfair. The acid/baking soda thing is something I learned from Alton Brown, so you might want to check out his first book, I'm Just Here for the Food. Any time a sweet recipe calls for buttermilk, sour cream or yogurt, baking soda is added to help it rise.
betteirene at 1:20AM on 09/09/09