YOGHURT SCONE BREAD
This scrumptious bread is good with anything from marmelade for a leisurely breakfast to roast beef and mustard on a Sunday evening. Substitute the yoghurt for buttermilk and the oil with melted butter if you wish - either way works wonderfully.
Provided by Bokenpop aka Mad
Categories Scones
Time 43m
Yield 1 bread
Number Of Ingredients 5
Steps:
- Sift flour, salt, sugar.
- Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
- Place on an oiled baking tray and pat into a large round (rather like a giant scone).
- Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more.
Nutrition Facts : Calories 2396.5, Fat 47.8, SaturatedFat 14, Cholesterol 59.7, Sodium 8107.2, Carbohydrate 413.7, Fiber 14.3, Sugar 22.8, Protein 68.2
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