Yogurt Cheese Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
• Combine flour, baking powder, baking soda, and salt in a small bowl.
• Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Steps:

• Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
• Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
• Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

Steps:

• Beat yogurt and salt together in large bowl until smooth. Gradually add flour until you have a stiff dough. Tip onto a lightly floured bench and gradually knead dough, incorporating any remaining flour until the dough is soft and only slightly sticky. Transfer to a clean bowl and stand covered 30 minutes.
• When ready to cook, divide dough into 8 equal portions. Roll out thinly. Pile a small handful of cheese in the centre of the rolled out dough. Brush a little water around edges before folding over cheeses to seal. Pat cheese parcel with palm of hand until pressed together and about 5mm thick.
• Heat a large non-stick frying pan over very high heat. When hot, cook cheese parcels one at a time until browned and crisp on base. Flip over and continue to cook on other side until browned. Transfer to a large chopping board and cut in half to serve. Serve with salsa as a light snack.
• Tomato Salsa: Combine all ingredients in a medium bowl, stir well. Serve with cheese bread.