Wednesday, May 30, 2012

Wheat Strawberry Yogurt Bread

There are signs of summer starting to pop up all over the place. The first hit me a couple of days ago when I flew back from vacation. It was nice and cool in Idaho, even chilly. As I was waiting for the train after landing back here in DC, I felt nice and sticky. For those of you not in this area and used to less humidity, sticky is something that I have become accustomed to. That lovely feeling of just stepping out of the shower still damp, but with all your clothes on. Sticky. The other sign was all the beautiful strawberries that you can find everywhere. A friend of mine even suggested we go local strawberry picking. There's something about fresh and sweet strawberries. Nowadays you can get strawberries year around; however, they are definitely not the same as when they are in season.

1 cup non-fat plain yogurt

1/2 cup of granulated sugar
2 eggs
1 tablespoon vanilla extract
1 cup of whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup strawberries, chopped

Preheat oven to 350 degrees. Grease a loaf pan and set aside.

In a medium bowl, whisk the yogurt, sugar, eggs, and vanilla extract together. Then in a separate bowl, combine the whole wheat and all-purpose flours, baking powder, baking soda, and salt. In batches, add the flour mixture to the yogurt mixture. Fold in strawberries.

Bake for 50 minutes until a toothpick inserted into center comes out clean.

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