Thursday, January 30, 2014

Oh So Satisfying Lemon Yogurt Bread

The problem in my household is that I want to bake all of the time. The rate at which we fly through butter, sugar, and flour often alarms me. Didn't I buy a pack of butter last week? Does that mean we somehow managed to consume four sticks of butter between now and then? This becomes even more true when it's cold because I get bored easily and need something to do.
Right now it is very cold. This morning I enjoyed a lovely 3 degree run through the snow. Delightful? Not so much. That makes turning on the oven and warming up the house with the scent of fresh baked treats so very appealing. So sometimes  I comprise, kind of, and make slightly healthier baked goods. Do they still contain flour and sugar? Usually. But less. This lemon yogurt bread is one of those recipes. It is a great love of mine. Yogurt and olive oil serve to make it moist. If you ask me, there is nothing better than the combo of lemon and olive oil. The slight tang of the yogurt takes it all one step further. So turn on your oven because it's cold and we all could use a little home baked warmth.

Lemon Yogurt Bread
Adapted from Bon Appetit
Makes one loaf

1 cup all-purpose white flour
1/2 cup whole wheat flour
2 tsps baking powder
3/4 tsp salt
3/4 cup sugar
1 tbs lemon zest
2 tbs lemon juice
1 cup 2% greek yogurt
1/4 cup olive oil
2 large eggs
1/2 tsp vanilla extract

Preheat oven to 350. Coat loaf pan with nonstick oil spray and dust with flour, tapping out excess.

Whisk flour, baking powder, and salt in a medium bowl.

Add sugar, lemon zest, and lemon juice to a large bowl. Using your fingers rub the zest and juice into the sugar until evenly moist. Add yogurt, oil, eggs, and vanilla extract. Whisk to blend. Fold in dry ingredients until just incorporated.

Pour the batter into the pan  and bake for 50 minutes or until the top is golden brown. Let cool for 15 minutes and then remove from loaf pan.

No comments:

Post a Comment