GREEK YOGURT QUICK BREAD
3 tablespoons butter, room temperature
2 tablespoons brown sugar
1 cup Greek yogurt
1/4 cup milk
1 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons ground flax seeds
1-1/4 teaspoons salt
2 additional tablespoons ground flax seeds (for sprinkling on top)
1. Heat the oven to 375°. Line an 8×4″ bread pan with parchment paper. (I prefer heavy glass.) Set aside.
2. In a mixing bowl, add butter, eggs, brown sugar, yogurt and milk. using the paddle attachment, stir on low speed until well blended. Minimal mixing is best.
3. In a separate bowl whisk the flour, baking powder, salt and ground flax seeds. Gently add the dry ingredients to the wet ones mixing on low speed to combine.
4. Spoon the batter into the prepared baking pan. Sprinkle more ground flax seeds on top and bake for 50-60 minutes. (In my oven, 60 minutes is best.)
For a savory quick-bread, not only is this not dry and crumbly, it has a nice spongy texture and holds together well. It is the yogurt that keeps it moist and tender, but you won’t taste yogurt, only good bread. It toasts well and freezes well. Use as a dinner bread, breakfast bread, or make open-faced sandwiches.