Raspberry Bread

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a wonderful bread machine recipe that I made up when my husband accidentally bought a lot of extra yogurt that needed to be used up. The flavor of yogurt can be changed to match your personal preference.

By COYOOOOOTE

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Recipe Summary

prep:
10 mins
cook:
2 hrs
additional:
20 mins
total:
2 hrs 30 mins
Servings:
12
Yield:
1 loaf
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer's instructions.

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  • Set the machine to basic cycle for a 2-pound loaf. Add water in 1-teaspoon increments if dough is too dry after first kneading period.

  • Cool finished bread on a wire rack for 20 minutes before slicing.

Cook's Note:

Butter, diced into small pieces, can be used in place of the oil although this will result in a crunchier crust.

Nutrition Facts

Per Serving:
196 calories; protein 5.6g 11% DV; carbohydrates 31.7g 10% DV; fat 4.2g 6% DV; cholesterol 0.5mg; sodium 209mg 8% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

ceemae
Rating: 4 stars
04/26/2013
Great texture. Faint raspberry taste and slightly sweet. I think the 3 T of vanilla is way too much. I used 2 T and it was more than enough. Made good toast. Would be good with a spread of cream cheese and a cup of cocoa. Read More
Helpful
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
ceemae
Rating: 4 stars
04/26/2013
Great texture. Faint raspberry taste and slightly sweet. I think the 3 T of vanilla is way too much. I used 2 T and it was more than enough. Made good toast. Would be good with a spread of cream cheese and a cup of cocoa. Read More
Helpful
(3)
HeidiLynn75
Rating: 4 stars
08/22/2016
I know what they say--don't rate it unless you make it exactly--so take my review with a grain of salt. I wanted a different style of white bread and the yogurt intrigued me. I didn't want a fruity flavor (and only had plain yogurt anyway) so I used that and nixed the vanilla. I used low fat Greek style plain yogurt. I found this dough to require less flour than the recipe called for; I believe I used somewhat less than 3 cups to get a good consistency. I also didn't use a bread machine as I prefer to knead by hand; the dough was very heavy and dense when I kneaded it. I also think I should have let the yogurt warm first as I think the cold yogurt caused the bread to rise slowly. The bread itself (I made rolls) was dense moist mildly tart/yogurt flavored tender and lightly chewy. It worked well as dinner rolls served with butter and honey. If I made this again I would warm the yogurt first and try it with butter instead both for the flavor and for the contrast between the chewy inside and what would be a crispier outside. Read More
mkstevens09
Rating: 5 stars
10/28/2013
I made this as written but with strawberry yogurt in place of raspberry. This bread is moist and slightly chewy a little sweet without being overpowering. I personally liked the stronger vanilla flavor but if you are not a big fan of vanilla I would suggest toning it down a little. This is good with jam and/or cream cheese. I am planning on making french toast with it as well. Read More
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