Maple Yogurt Breakfast Bread

1 3/4 cups bread flour
1 Tbsp. ground flax seeds
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room temperature
3/4 cup Plew Farm maple syrup
1 cup plain yogurt or sour cream
2 eggs
1/2 cup dark or golden raisins
fresh strawberries to serve
cream cheese icing to serve (optional)

Preheat an oven to 350ºF. Grease three small loaf pans or 1-lb. loaf pan.

In a small bowl, stir and toss together the bread flour, ground flax seeds, baking powder, baking soda, and salt. Set aside.

In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the yogurt and eggs. Stir in the dark or golden raisins. Add the flour mixture and stir until just blended.

Spoon the batter into the prepared pans and bake until a toothpick inserted into the center of the loaf comes out clean, small ones take about 35 minutes, big loaf takes about 50 to 60 minutes. Transfer the pans to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely.
Serve with fresh berries and cream cheese.


Recipe by: Melangery, a food blog

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