Best eaten the same day, and in the Lahey house, one loaf barely lasts an hour so she usually makes at least two! It’s absolutely delicious warm with butter, and/or your favorite jam or honey. You can even toast it if you like!
2 ½ cups all-purpose flour
2 ½ cups whole-wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
3 Tablespoons sugar
1 teaspoon salt
1 egg, beaten
1 ¾ cups unsweetened yogurt
1 cast iron skillet (handy for demonic apocalypse too!) – Okay, the truth is, any cookie sheet will do for baking this yummy bread
1) Preheat oven to 375 degrees F.
2) The cast iron skillet doesn’t need any preparation, but if you’re using a cookie sheet, be sure to grease and flour it.
3) Sift together the flours, baking soda, baking powder, sugar, and salt into a large bowl.
4) In a mixing bowl, beat together the egg and yogurt, and pour the mixture into the dry ingredients. Mix everything together to make a soft and sticky dough.
5) On a lightly floured surface, knead the dough for a few minutes until it’s smooth, then shape the dough into a round loaf about two inches deep.
6) Transfer the dough to the iron skillet (or cookie sheet). Make a cross shape in the center of the top of the dough.
7) Bake in the oven for about 40 minutes or until the bread is a golden brown color.
8) Transfer the loaf to a wire rack and cool slightly before serving—if you can wait that long!