She claims that the yogurt keeps the bread moist longer (doesn't crumble as
much). I've made it and it's good. She mentioned to me a while ago about
reading that commercial bakers use emulsifiers to prevent crumbly bread.
>From: gkwan@balboa.eng.uci.edu (Greg)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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