.
Ingredients:
1/2
cup whole-wheat flour
2
teaspoons baking powder
1
teaspoon sugar
1/2
teaspoon salt
1
cup stone-ground yellow cornmeal
1
1/2 cups plain low-fat yogurt
2
eggs
2
tablespoons olive oil
Instructions:
Preheat the oven to 425
degrees.
Oil an 8" x 4" loaf bread
pan or an 8" x 8" round cake pan.
Sift together the flour,
baking powder, sugar, salt, and cornmeal.
Beat together the yogurt,
eggs, and olive oil.
Stir in the dry ingredients
and mix well but don't overwork.
Pour into the oiled pan and
bake for 30 minutes, until the top is golden and the bread firm.
Cool in the pan for 5 minutes,
then transfer to a wire rack to cool another 15 minutes or more before
slicing (for a loaf) or cutting into squares or wedges if baked into a
cake pan.
Storing: Cover the pan with
foil, or keep leftover pieces in plastic bags.
This bread does not freeze
well.
Nutrition
Facts:
Servings:
12
Amount
Per Serving: Calories 33
Fat
3.6 g, Cholesterol 33 mg
Carbohydrates
6.4 g, Sodium 188 mg,
Courtesy
of:
www.recipezaar.com" TARGET="_new">www.recipezaar.com
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