I love bread. I really do. I couldn’t do the whole Atkins thing. Carbs are my thing. Don’t judge.
I was in the mood for some homemade bread this past week-end and I saw a recipe in Self magazine for a Raspberry-Lemon-Yogurt Bread. It sounded healthy-ish so I decided to try it.
If you’ve been following this blog for awhile, you may know that I’m kind of a disaster in the kitchen when it comes to meals….the husband is the cook in this house. I, however, can bake up a storm….look at this baked to perfection bread…
- 2 cups all-purpose flour
- 2/3 cup plus 1 tbsp. sugar, divided
- 1 tsp baking powder
- 1tsp baking soda
- 1/2 tsp salt
- 1 cup nonfat lemon yogurt
- 2 large eggs, lightly beaten
- 4 tbsp. unsalted butter, melted and slightly cooled
- grated zest of 1 lemon
- 1 tsp vanilla extract
- 2 cups fresh raspberries
How do you bake it on up?
- Heat oven to 350 degrees.
- Coat a 1 lb loaf pan with cooking spray.
- Combine flour, 2/3 cup sugar, baking powder, baking soda, and salt in a bowl.
- Combine yogurt, eggs, butter, zest, and vanilla in a second bowl.
- Toss raspberries with remaining 1 tbsp. sugar in a third bowl…so many dishes.
- Fold yogurt mixture into dry mixture; stir to combine completely.
- Gently fold in raspberries.
- Scrape batter evenly into loaf pan.
- Bake until top is golden and springs back when you gently touch it (~65 minutes)
Our Review/Changes We Would Make:
- The lemon bread component was really good. Good flavor and texture.
- We would cut the raspberries up. We folded them in whole and they just turned to mush in the bread. I think it would be better with blueberries. Nate hates blueberries so he disagrees.
- I used my new Pampered Chef mini loaf pan (darn co-workers and their parties). I was pleased at how well the stoneware baked the bread. Fancy.
- This recipe made 3 loaves in this pan. Hopefully the other two freeze well. The ability to make little loaves was the main reason I purchased this pan. We try to eat fairly healthy (as in no sugary stuff) during the week and then we eat whatever we want on the week-ends. My co-workers will probably hate this pan because whatever “sweet stuff” we have left over from the week-end goes into work. Poor co-workers!
- We’ll definitely make this bread again!
What’s your favorite bread recipe? Do share!