Yogurt bread with molasses
Bread
This recipe is adapted from Mark Bittman's How to Cook Everything Vegetarian (Houghton Mifflin Harcourt, 2007). It is hearty, healthy, moist, and just barely sweet. Be sure not to overmix. <br />A few notes: <br />- Use any flour you'd like; I like a mix of rye and white whole wheat, but you could also use spelt or regular whole wheat. <br />- Honey will work as a substitute for molasses; it will just yield a milder flavor. <br />- I measure flour by aerating it, scooping it with a spoon into my measuring cup, and leveling it off with the back of a knife. <br />- You can use a combination of milk and yogurt; just remember to add a bit of vinegar in proportion to your milk.
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