Looking for a bready breakfast and a way to use up the big tub of yogurt in the fridge. This may make it onto the Mother's Day brunch menu. Original recipe is here.
My version makes one loaf and uses plain yogurt with fresh lemon juice and zest instead of lemon-flavored yogurt.
1 1/2 c all-purpose flour
1/2 t salt
1/2 t baking soda
1/4 t baking powder
1/2 c sesame seeds (could also use poppyseeds)
1 egg
1/2 c canola oil
1/2 c sugar
1 c yogurt
juice and zest of 1/2 lemon
Sift together the flour, salt, soda and baking powder; stir in seeds. Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice and zest. Spoon into a greased loaf pan. Bake in a 325 degree oven for 1 hour.
The next time I may bump up the lemon zest and juice to a whole lemon. I used low-fat yogurt and the bread still came out moist and rich.
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