The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using Yogurt instead of Milk

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Anonymous baker (not verified)

Using Yogurt instead of Milk



I am contemplating trying a runny organic vanilla bean yogurt (Wallaby-- to die for, by the way) in a quick bread recipe that I am trying to create from scratch.  Does anyone know what the outcome of this would be.... I want THE MOST moist quick bread in the world when I am finished with this... Dense and super duper moist... To me.... it seems that this could possibly be an amazing solution- using milk seems to make it just ok-but not what im going for...any suggestions?

 Thanks much