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    You are in: Home / Recipes / Country Yogurt Bread Recipe
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    Country Yogurt Bread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 10, 2008

      Yummy! Crust was not too hard, not too soft. I used one cup whole wheat and one tablespoon gluten flour. No wheat germ on hand and it made no difference. Perfect texture. Will make again, maybe try this recipe for rolls. Thank you for a great recipe.

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    • on June 12, 2008

      An excellent recipe that produces a soft loaf. I formed mine into baguettes, and they were beautiful (as well as delicious). also left out the milk powder, and the bread was fine.

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    • on November 16, 2006

      This was a very nice bread and a forgiving dough. I had actually let it overrise after the loaves were formed, and it still ended up delicious. I used buttermilk powder instead of milk powder (because that was all I had) and also substituted about 1 cup whole wheat flour. I think that improves the flavor. I also omitted the egg wash. The bread had a beautiful crust, and even three days later, left sitting on the cutting board, it's soft inside and crusty outside. Slices very well for sandwiches.

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    Nutritional Facts for Country Yogurt Bread

    Serving Size: 1 (55 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 136.8
     
    Calories from Fat 28
    20%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 2.8 mg
    0%
    Sodium 186.3 mg
    7%
    Total Carbohydrate 22.8 g
    7%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.1 g
    4%
    Protein 3.9 g
    7%

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