Yogurt-molasses bread
Serves: 1 loaf
  • 2½ cups all purpose flour or white whole wheat flour, or a mixture of wheat and rye flours
  • ½ cup medium- or coarse-grind cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1⅔ cups whole milk yogurt
  • ¼ cup molasses
  • ¼ cup honey
  • 1 to 1½ cups raisins, cranberries, chopped fruit, or nuts
  • Butter, for greasing the pan
  1. Heat your oven to 325F.
  2. In a large mixing bowl, stir together the flour(s), cornmeal, salt, and baking soda.
  3. In another bowl (I actually like to use a big measuring cup) stir together the yogurt, molasses, and honey until smooth.
  4. Stir the wet ingredients into the dry in two portions, stirring gently just until there are no dry streaks left - don't over mix. Stir in the fruit and nuts while there are still some streaks of flour visible. The dough will be thick, and it may even fizz subtly from the baking soda.
  5. Add a nice pat of butter (I think I used a whole tablespoon) in the bottom of a loaf pan and put the loaf pan in the oven until the butter is melted. Take the pan out of the oven (wear oven mitts! Don't burn yourself!) and swirl it around to coat it with the melted butter, then gently scrape the bread batter into the pan and put it back into the oven.
  6. Bake for about one hour - until a toothpick or knife inserted in the center comes out clean. Allow to cool on a cooling rack until at least most of the way cool. Then tear on into it.
Adapted from food52 (https://food52.com/recipes/25341-yogurt-bread-with-molasses)
Recipe by fiveandspice.com at http://fiveandspice.com/2014/12/05/yogurt-bread-and-a-cocktail-bar/