Yoghurt Scone Bread

"This scrumptious bread is good with anything from marmelade for a leisurely breakfast to roast beef and mustard on a Sunday evening. Substitute the yoghurt for buttermilk and the oil with melted butter if you wish - either way works wonderfully."
 
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photo by a food.com user photo by a food.com user
Ready In:
43mins
Ingredients:
5
Yields:
1 bread
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ingredients

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directions

  • Sift flour, salt, sugar.
  • Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
  • Place on an oiled baking tray and pat into a large round (rather like a giant scone).
  • Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more.

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Reviews

  1. Yoghurt bread was delicious topped w/ plain butter served w/ mushroom soup. Made in a round silicon cake tin. The texture is crisp and crumbly on outside and moist in centre, just like scones. Made this using following substitutions: 1c milk + 1T lemon juice = buttermilk in place of 250ml yoghurt, and 4c plain flour + 4t baking powder + 1t baking soda in place of 4c self-raising flour.
     
  2. Love this comfort food type bread. It is better made with self raising flour tho - lighter with a better texture. Eaten fresh lathered in butter and jam....yum.......
     
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Tweaks

  1. Yoghurt bread was delicious topped w/ plain butter served w/ mushroom soup. Made in a round silicon cake tin. The texture is crisp and crumbly on outside and moist in centre, just like scones. Made this using following substitutions: 1c milk + 1T lemon juice = buttermilk in place of 250ml yoghurt, and 4c plain flour + 4t baking powder + 1t baking soda in place of 4c self-raising flour.
     

RECIPE SUBMITTED BY

I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
 
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