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1. Rich Yogurt Bread

2. Yogurt Streusel Coffee Cake

3. Meatish Sweet Balls

Book Description

Back in 1984, Stonyfield held a contest to solicit recipes from yogurt lovers. Out of 800 submissions, 300 recipes were selected and then tested in home kitchens to weed out the terrific dishes from the ill-conceived stinkers. The result, the 1991 Stonyfield Farm Yogurt Cookbook, is back in a handsome paperback edition, and the recipes today are just as good as they were when the book was first published.

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Stonyfield Farm Yogurt Cookbook

Authors: MEG HIRSHBERG

Date: August 1999

ISBN: 0609803891

Publisher: Three Rivers Press

Paperback

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This is an easy, rich-tasting bread that is especially delicious right out of the oven with honey or preserves. My kids clamor for it. The recipe is very versatile, and since it makes two loaves, it's easy to experiment with it, though we love it as is. Add dried fruits, cinnamon, or nuts to the dough, or roll it up with a cinnamon-sugar filling. Or make it into rolls with a cream-cheese filling - delicious! - Carol Forcum - Marion, Illinois

Makes: 2 loaves

• 8 to 8 1/2 cups unbleached all-purpose flour (or use half whole-wheat flour)

• 2 package active dry yeast

• 3/4 cup sugar

• 2 teaspoons salt

• 1/2 teaspoon baking soda

• 1 1 2/ cups plain yogurt

• 1/2 cup water

• 1/2 cup butter, at room temperature

• 4 eggs

1. In a large bowl, whisk together 3 cups of the flour with the yeast, sugar, salt, and soda. heat the yogurt, water, and butter in a saucepan over low heat until the butter melts; the mixture should not be allowed to simmer. Add the yogurt mixture to the flour mixture and blend well. Add the eggs, mix well, and then beat vigorously by had or using the stiff hook of an electric mixer at medium speed for 3 minutes. Stir in enough of the remaining flour to make a stiff dough, approximately 5 cups.




2. Knead the dough on a floured board (or work it in an electric mixer with a dough hook) until it is smooth and elastic - about 5 to 10 minutes. Place in an oiled bowl and turn the dough over to oil the top. Cover and let rise in a warm place about 1 1/2 hours or until doubled in bulk.




3. Punch down the dough and divide it in half. At this point you may wish to add cut-up dried fruits, cinnamon, or nuts. Form 2 loaves and place each in a well-oiled 8x4-inch loaf pan, cover, and let rise in a warm place for 45 minutes or until doubled in bulk. Preheat the oven to 375 degrees F and bake the loaves for 25 to 30 minutes, until bread is a rich golden brown. Remove from pans and cool on wire racks.

Nutrition facts per serving: One 1/2-inch slice
Calories: 90; Calories from Fat: 45 (50%); Total Fat: 5 g; Saturated Fat: 3 g; Cholesterol: 35 mg; Sodium: 220 mg; Total Carbohydrate: 10 g; Dietary Fiber: 0 g; Sugars: 6 g; Proteins: 2 g; Calcium: 2% RDA

More From This Book:

1. Rich Yogurt Bread

2. Yogurt Streusel Coffee Cake

3. Meatish Sweet Balls

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