September 21, 2006 - 6:44am
Help! using yogurt in a quick bread recipe over milk- results?!
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?
I often use yogurt instead of buttermilk or milk in muffins and quick breads (such as the better banana bread posted here) and have always been pleased with the results.
using yogurt will help relax the dough much more because of its acidic content but you may need to add a little bit of a sweetener to compensate for taste
I use Kefir milk, a product which has many similarities to yogurt but is healthier, in any breads (quick, sourdough, yeasted) that ask for milk and it is incredible. Also makes a great poolish for Ciabatta too.
Incidentally, the most moistness I have ever achieved was by using sauerkraut in the recipe, it works well in cakes but have not tried it in quick breads.
I use yogurt almost exclusively in quick breads instead of milk. It's moister and more flavorful to my palate.