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?