Roy’s Light & Easy Homemade Bread (or Rolls)

12 servings       2 Better Balance Bites/Blue Points

Calories 115     Fat 0.3g   Sat. Fat 0g   Protein 5g   Carbs 22.8g   Fiber 0.7g   Sugars 0.7g

Ingredients

· Cooking spray

· 2 3/4 cups flour

· 1 Tbsp baking powder

· 1 tsp salt

· 1/2 tsp baking soda

· 1 cup plain nonfat Greek yogurt  (see notes)

· 1/4 cup almond milk

· 1/2 cup plain seltzer (see notes)

Directions

1. Preheat to 375°F. Coat an 8”x4” loaf pan with cooking spray (see notes).

2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

3. In a medium bowl or large liquid measuring cup, whisk together the yogurt and almond milk until homogenous. Add in the seltzer and VERY GENTLY whisk it into the yogurt mixture so as not to destroy too many bubbles.

4. Pour the yogurt mixture into the flour mixture and, using a sturdy spatula or spoon, combine them until they form a ball of dough. You can knead it by hand to bring it together or use the spoon/spatula by pressing it into the bowl until no flour is visible.

5. Put the dough into the prepared pan and use the spoon/spatula to spread it evenly in the pan. Bake 40-50 minutes, until it reaches about 195°F in its center. You can also test the doneness by tapping it on top and getting a hollow sound.

6. Remove from the oven and immediately turn the bread out onto a cooling rack. Cool completely before cutting it into slices for the best texture.

Notes

· You can add 1/2 tsp of vanilla extract to the yogurt mixture for faint sweetness.

· You can use flavored seltzers or even diet soda if you want a hint of a flavor to your bread.

· To make rolls: Coat a baking sheet with cooking spray or line it with parchment paper. After mixing the dough together, flour your hands and divide the dough into 12 pieces, either by eye or by placing the bowl on a scale, removing the dough, zeroing out the scale, and adding the dough back in to get the weight in grams. Divide that number by 12, zero out the scale again, and remove that amount 12 times, zeroing the scale after each roll is removed. Roll the dough between your palms to make a ball and set on the prepared baking sheet. Bake 20-25 minutes, or until the internal temperature is about 195°F. Let cool to room temperature for best texture.