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Mock Sourdough Bread
Bread & Baking American

Mock Sourdough Bread

4.3

Prep
20 min
Cook
35 min
Total
140 min

Instructions

  1. 1 Place yogurt in a microwave-safe bowl. Microwave (or heat on the stovetop) until lukewarm.
  2. 2 Dissolve yeast in ½ cup warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt; beat until smooth. Stir in enough remaining 2 cups flour to make dough easy to handle.
  3. 3 Turn dough out onto a lightly floured surface; knead until smooth. Place in a greased bowl; let rise until doubled in volume, about 1 hour.
  4. 4 Shape dough into 8 loaves; lightly brush each loaf with cold water. Cut 3 diagonal slashes across loaf tops with a sharp knife. Let rise until doubled in volume, about 25 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
  6. 6 Bake in the preheated oven until loaves sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

By supermk342

Banana Muffins with Chocolate Chips
Bread & Baking American

Banana Muffins with Chocolate Chips

4.5

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine flour, baking powder, baking soda, and salt in a medium bowl.
  3. 3 Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By kerrydawn

My Mother-in-Law's Plum Bread
Bread & Baking American

My Mother-in-Law's Plum Bread

4.8

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
  2. 2 Sprinkle plums with 1 tablespoon of flour in a medium bowl; toss to coat. Set aside.
  3. 3 Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs. Sift 1 1/2 cups flour, salt, and baking soda into a separate bowl. Stir into sugar-egg mixture, alternating with yogurt until smooth. Fold in plums. Pour batter into the prepared loaf pan. Sprinkle brown sugar on top.
  4. 4 Bake in the preheated oven until a toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Remove from oven; let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

By 3dogsinthekitchen

Lemon Pistachio Zucchini Bread
Bread & Baking American

Lemon Pistachio Zucchini Bread

4.6

Prep
25 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. 2 Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By LIZZY217

Low-Fat Apple Spice Muffins
Bread & Baking American

Low-Fat Apple Spice Muffins

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
  3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
  4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
  5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
  6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Eggless Mango Bread
Bread & Baking Indian

Eggless Mango Bread

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
  2. 2 Combine mango, sugar, milk powder, yogurt, oil, and water in a blender; blend until smooth. Pour purée into a bowl. Sift flour, baking powder, and baking soda together into a separate bowl; fold into mango purée. Transfer mango mixture to the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 30 to 45 minutes.

By RADHIKA GHATAGE

Garlic Naan
Bread & Baking Indian

Garlic Naan

4.9

Prep
35 min
Cook
15 min
Total
200 min

Instructions

  1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
  2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
  3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
  4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
  5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
  6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
  7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
  8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
  9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Homemade Yogurt in the Oven
Breakfast American

Homemade Yogurt in the Oven

4.8

Prep
5 min
Cook
15 min
Total
430 min

Instructions

  1. 1 Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
  2. 2 Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
  3. 3 Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
  4. 4 Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

By Melanie Tayler

Easy Homemade Yogurt
Breakfast American

Easy Homemade Yogurt

4.7

Prep
Cook
15 min
Total
405 min

Instructions

  1. 1 Pour milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce the heat and simmer for about 10 minutes; do not let it boil over.
  2. 2 Remove from the heat and let sit until you can leave your finger dipped into the milk for 10 to 15 seconds without it burning, 30 to 60 minutes. Pour in yogurt; there's no need to stir.
  3. 3 Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Then transfer to the refrigerator to allow the yogurt to continue to thicken.

By ParsiCook

Caramelized Nectarine
Snack American

Caramelized Nectarine

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut nectarine in half all the way around the pit. Twist open and discard the pit. Sprinkle sugar on the cut side of each nectarine half.
  2. 2 Place nectarine halves, cut-side down, onto a griddle or into a skillet over medium heat; cook until the bottoms are caramelized, about 1 minute and 30 seconds.
  3. 3 Place nectarines, cut-side up, onto a plate. Top each half with yogurt.

By Gabriel

Raspberry Shortcake Ice Pops
Dessert American

Raspberry Shortcake Ice Pops

4.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Place raspberries in a blender; blend until puréed. Pour purée through a sieve; discard seeds.
  2. 2 Combine seedless purée, yogurt, cottage cheese, and sugar in a blender; blend until smooth. Pour mixture into ice pop molds or paper cups; insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

By chaychaycote

Homemade Vanilla Yogurt
Breakfast American

Homemade Vanilla Yogurt

3.0

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
  2. 2 Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
  3. 3 Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.

By reemlarki

Strawberry-Yogurt Shake
Drink American

Strawberry-Yogurt Shake

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine ½ ice cubes, bananas, strawberries, and yogurt in a blender; blend on high until smooth. Add remaining ½ ice; blend until smooth. Serve immediately.

By Jackie

Pumpkin Yogurt Raisin Muffins
American

Pumpkin Yogurt Raisin Muffins

4.4

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. 2 Mix flour, baking powder, baking soda, and ginger together in a bowl.
  3. 3 Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
  4. 4 Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.

By Cheerios