Name: Yogurt Herb Bread
Ingredients: 5 1/2 c All-purpose flour (6 1/2 cups, if needed); 2 pk Active dry yeast; 2 tb Sugar; 2 ts Salt; 1 c Water; 1 c Plain yogurt; 3 tb Vegetable oil; 1 ts Dill weed; 1/2 ts Dried chives; 1/4 ts EACH dried oregano, thyme & basil

Some of us, over the duration of our lives, have been shaken to the foundations by this truth of God’s sovereignty over man’s belief and unbelief. We have run from it, pretended it wasn’t there, argued against it, wept over it, and finally bowed our heads and hearts before it, and then discovered it to be one of the most deep and firm and precious foundation stones in the house of our fragile faith. We see now, with trembling joy, that without it we would not have believed, and we would not endure to the end and be saved.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Not, Sent	2	Servings

INGREDIENTS

5 1/2	c	All-purpose flour (6 1/2 cups, if needed)
2	pk	Active dry yeast
2	tb	Sugar
2	ts	Salt
1	c	Water
1	c	Plain yogurt
3	tb	Vegetable oil
1	ts	Dill weed
1/2	ts	Dried chives
1/4	ts	EACH dried oregano, thyme & basil

INSTRUCTIONS

In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar and salt. In
a small saucepan, heat water and yogurt to 120-130°. add to flour mixture;
mix well. Add oil, herbs and enough of the remaining flour to form a stiff
dough. Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour. Punch dough down;
shape into two loaves. Place in two greased 8x4x2 inch loaf pans. Cover and
let rise until doubled, about 1hour. Bake at 375° for 35-40 minutes or
until golden brown. Remove from pans to cool on wire racks.
Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1
#625 by The Taillons <taillon@access.mountain.net> on May 30, 1997

A Message from our Provider:

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