Yoghurt Scone Bread

Bokenpop aka Madeleine's Note:

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.

• Total Time: 43 mins
• Prep Time: 3 mins
• Cook Time: 40 mins

Ingredients:

Yield: 1 bread

• 1000 ml self-raising flour
• 2 ½ ml salt
• 15 ml sugar
• 30 ml oil
• 450 -500 ml yoghurt

Directions:

1. Sift flour, salt, sugar.
2. Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
3. Place on an oiled baking tray and pat into a large round (rather like a giant scone).
4. Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more.

Reviews

[Zaatarbella]

Yoghurt bread was delicious topped w/ plain butter served w/ mushroom soup. Made in a round silicon cake tin. The texture is crisp and crumbly on outside and moist in centre, just like scones. Made this using following substitutions: 1c milk + 1T lemon juice = buttermilk in place of 250ml yoghurt, and 4c plain flour + 4t baking powder + 1t baking soda in place of 4c self-raising flour.