Yogurt Herb Quick Bread

I am very intimidated by yeast breads and do not ever make them. Someday I hope to take a class and learn how. In the meantime I only make quick breads. This, until now, has limited me to baking breads that are sweet; such as zucchini bread or pumpkin bread. So when I cam across this recipe for a savory quick bread I was eager to try it. The verdict? Easy to make, healthy and delicious to eat!
Yogurt Herb Quick Bread

1c. unbleached white flour
1c. whole wheat flour
1ts. baking powder
1/2ts. baking soda
1/2ts. salt
1/4c. butter, melted
2 large eggs, beaten
1c. plain yogurt
1/2c. honey
1ts. Italian seasoning
1/2ts. dried oregano
1/2ts. dried thyme

Preheat oven to 350 degrees. Sift the flours, baking powder, baking soda, and salt together in a large bowl. In another bowl beat the eggs, cooled butter, 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 a lightly greased bread pan and bake for 40-45 minutes.
Yield: 1 loaf


I adapted this recipe from one I found in The Stonyfield Farm Yogurt Cookbook. The original recipe called for 1ts. dried dill, 1/2ts. dried oregano, 1/2ts. dried thyme, 1/2ts. dried basil and 1/2ts. dried tarragon. I modified the recipe to used herbs I had on hand. While I say this is a savory bread it is still very sweet because of the 1/2c. of honey. Next time I will try only adding 1/4 cup.

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