LIFESTYLES by Ronda Gates

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Yogurt Sourdough Bread

This recipe will yield 24 servings of approx. 2 oz each.
Each serving contains approx. 130 calories.
6 cupflour
2 pkgactive dry yeast
2 Tbl.sugar
1-1/2 tsp.salt
1 cupnonfat plain yogurt, brought to room temperature
1 cupwater
1 Tbl.shortening
1 Tbl.nonfat milk
In a large bowl, mix 2 cups flour, yeast, sugar and salt. Stir room temperature yogurt into a saucepan and add water until well blended; add shortening and continue to stir. Add the yogurt mixture to flour mixture. Using an electric mixer, blend at low speed until all ingredients are well mixed. Increase speed to medium and stir in as much flour as it takes to make a firm dough. Knead dough on a lightly floured surface until smooth and elastic (5-10 minutes). Spray another bowl with non stick cooking spray; place dough in the bowl, turning it to coat; cover and let rise in a warm place about one hour until doubled in bulk. Punch the dough down; cover and let rise again until doubled in bulk. Punch dough down again, divide in half and on a lightly floured surface, roll each piece of the dough out to a 6x12-inch rectangle. Starting with the short side, roll dough up tightly into a jelly roll; pinch edges to seal. Place in non stick loaf pan that has been sprayed with non stick cooking spray and let rise until doubled again. Brush top with milk. Bake at 400 degrees until golden brown, about 35 minutes. Remove from pan and cool on wire rack. Makes 2 loaves of 12 slices each.

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