Recipe: Yogurt Herb Quick Bread (using whole wheat flour and honey)

YOGURT HERB QUICK BREAD

1 cup unbleached flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, melted
2 eggs, beaten
1 cup Stonyfield Plain Yogurt
1/2 cup honey
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon

Preheat oven to 350 degrees F. Lightly grease a 8x4-inch bread pan.

Sift the flours, baking powder, soda, and salt together into a large bowl.

In another bowl, beat the cooled butter, eggs, yogurt, and honey until frothy; add the herbs and beat again.

Make a well in the center of the dry ingredients; pour the liquid mixture into the well and stir with a wooden spoon until thoroughly blended. Pour into the prepared bread pan.

Bake for 40 to 50 minutes.

Makes 12 servings
Source: The Stonyfield Farm Yogurt Cookbook by Meg Hirshberg