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squarefootcook on 9.29.2012
This is a great breakfast bread recipe. I am always on the lookout for healthy bread and muffin recipes and I love that the oil is replaced by yogurt in this one. The finished bread is dense but not dry or too squishy. Sometimes low fat breads get “weepy” after a few days in the fridge. This one does not, but it also stays moist. It is so yummy toasted and spread with almond butter!
A couple of other notes: I have doubled the recipe and frozen the baked bread with no issues. It actually freezes and thaws quite nicely. I also have made a batch and substituted frozen raspberries for the raisins (yum!) and one batch with pears substituted for apples and walnuts for raisins. It seems to be a very versatile base recipe to work with on top of being fantastic as is.
Thanks for sharing, Jen!
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dhara on 4.12.2012
This looks great, will have to try it.
Jeanne (aka NanaBread) on 4.10.2012
I can’t stop drooling over bread recipes lately, and yours looks fabulous! I’m adding this one to my ‘to do’ list. Thanks, Jen!