Monday, February 02, 2015

Chobani Recipe: Blueberry Yogurt Bread

Last Monday, I posted my first Chobani Recipe. I made Winter Parfaits using their Greek Yogurt. Because they come in so many flavors and varieties, they make for the perfect ingredient in cooking, in addition to eating out of the container!
This week I made a delicious quick bread using Chobani Greek Yogurt, "Blueberry Yogurt Bread". It's called a quick bread because it doesn't have yeast and therefore, there is no rise time. It's made with baking powered and soda. The recipe has a slight tang from the yogurt and I think this adds a dimension to the bread. It can be enjoyed on it's own, with coffee or, my favorite, is an accompaniment to savory dishes.
New England, particularly, Boston and northern points were hit with a couple of storms last week. It was the perfect weather for soups and stews. I made a beef stew and wanted a side dish that would compliment it as well as offer some variation to the heavy meal. This Blueberry Yogurt Bread was the perfect addition. It was slightly sweet, light, tangy, and tender compared to the hearty stew. 
You can use any flavor yogurt, it doesn't have to be Greek yogurt. I chose blueberry because I had some berries in the freezer. But, you don't have to use the same flavor yogurt and berries
Gather your supplies. They are basic baking supplies that you probably have in your kitchen already: flour, butter, sugar, vanilla, eggs PLUS berries and one container of yogurt.
 Cream the butter and sugar. Add vanilla extract. Then whisk in the eggs. Whisk in the yogurt. Add the blueberries.
 Fold them in, just until combined and don't be alarmed that the batter with be very thick!
 So thick that it will stand up when the pan's on it's side.
Bake and look at how beautiful it looks. The kitchen will smell heavenly. (My husband  walked into the house and immediately asked what smelled so good.)
 Let cool and then slice and serve. It's perfect on a cold night with some hot soup and a glass of wine.
It's also perfect on it's own.

Blueberry Yogurt Bread

1 1/2 cups flour + 2 Tablespoons
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 stick butter, at room temperature
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 5.3 oz container Chobani Blueberry Greek Yogurt
1 heaping cup of frozen blueberries

Preheat oven to 350. Grease a 7x 4 inch loaf pan. (Other sizes can be used, but baking times will vary)
Whisk butter with sugar until combined and airy. Whisk in eggs and vanilla extract.
Combine flour, baking powder, baking soda and salt. Stir. Add to butter mixture and whisk until smooth. Stir in yogurt until smooth. The batter will be very thick, almost like a dough.
Fold in frozen blueberries
Scrape into greased loaf pan.
Bake 60 minutes, approximately, until a cake is golden brown and a toothpick inserted into cake comes out without any batter or crumbs. It will be fragrant.
Remove from oven and cool for 15 minutes - 30 minutes. Then remove from the pan and slice.
Keep covered until serving.


Other Chobani Recipes:

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