Be the first to Sesame seeds in the batter give flavor and fiber to lemon yogurt quick bread. Poppyseeds may be substituted.
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup sesame seeds (or 1 cup poppy seeds)
- 3 eggs
- 1 cup oil
- 1 cup sugar
- 2 cups lemon yogurt
- 2 Tablespoons fresh squeezed lemon juice
Preparation:
Sift together the flour, salt, soda, and baking powder; stir in sesame seeds.
Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice.
Spoon into 2 greased loaf pans or 1 large Bundt pan. Bake in a 325-degree F. oven for 1 hour.
Yield: 2 loaves
Recipe Source: The American Country Inn and Bed & Breakfast Cookbook by Kitty and Lucian Maynard (Rutledge Hill Press)
Reprinted with permission.
Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice.
Spoon into 2 greased loaf pans or 1 large Bundt pan. Bake in a 325-degree F. oven for 1 hour.
Yield: 2 loaves
Recipe Source: The American Country Inn and Bed & Breakfast Cookbook by Kitty and Lucian Maynard (Rutledge Hill Press)
Reprinted with permission.
