Raspberry Bread

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.

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.

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.