Your bread machine will do most of the work after you measure in the ingredients. You can cut fat and calories in this protein-packed, hearty, but light, flavorful, luscious bread by using nonfat Greek yogurt if you prefer. The yogurt imparts a slightly sour edge reminiscent of sourdough, but with a less chewy crumb. This pane is perfect for all uses: with pastas, soups, stews, salads and warm slathered with butter and jam—toasted or not! Perfecto!

Ingredients:

1/2 cup water

1 cup Greek full fat or non fat yogurt

2 tablespoons butter, softened

1 egg

1 tablespoon white sugar

1/4 teaspoon baking soda

1 teaspoon salt

3 cups bread flour

2 1/2 teaspoons active dry yeast; SAF Gold from King Arthur Flour is preferred.

Directions:

Add the ingredients to your bread machine in the order suggested above. Choose dough setting and allow your machine to do the work. You can use up to 1/2 cup more bread flour if the dough seems too sticky. You can complete the bread in the machine if you like, but I remove the dough from the machine when setting is complete. Punch down and place in well greased bread dough pan. Snip top of dough 3 times, about 2 inches apart, with kitchen scissors. Sprinkle top with a small amount of flour—this is for presentation and so dough does not stick to waxed or parchment paper. Cover with paper of choice and a clean kitchen towel, place in the warmest part of your kitchen and allow to rise until doubled, 45-60 minutes. Remove towel and paper.

Bake in preheated 400 degree oven for 35-40 minutes, until golden. Remove from oven, place on wire rack and cool in pan for no more than 5 minutes. Remove from pan, cool on rack for at least 45 minutes before slicing. Store at room temperature in bread bag or airtight container for up to 4 days. Freezes well too!

Serves 12