recipe: Low-fat Raisin and Honey Bread

This is a great bread to have as a snack or toasted for breakfast. It's super healthy and can be easily fine tuned to the way you like it best by switching one or two ingredients.

This recipe is from a book called "The Complete Book of Baking" edited by Deborah Gray, which has recipes from 15 recipe books and is one of my favorite and most used recipe books. Some of my regular items from this book include, Quiche Lorraine, scotch pancakes, Sachertorte, Lemon Crumble cake and so on. The earlier recipe I posted, Lemon Yogurt Crumble Coffee Cake was also from this book.

Makes 1 loaf

• 2 & 1/4 cups all-purpose flour
• 1 & 1/2 tsp baking powder
  
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 & 3/4 cups low-fat plain yogurt
• 2 egg whites
• 1/3 cup raisins
• 2 Tbsp honey
• margarine for greasing pan

1) Mix the flour, baking powder, baking soda and salt in a large bowl. Whisk together the yogurt and egg whites and fold into the flour mixture with the raisins and honey.

2) Grease a large loaf pan and spoon in the mixture. Bake in the oven at 425F for 20 minutes until golden. Cool slightly and turn out of the pan. Serve warm.

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The simplest ever bread recipe, right? To make it even healthier, I substituted all-purpose flour with whole-wheat flour and sprinkled brown sugar on the top before baking to give it a nice golden crust.

A note on brown sugar: a lot of Indian stores sell brown colored granulated sugar as brown sugar, but the kind of brown sugar that US and UK recipe books talk about is actually like shakhar.

Photo also here, and a different version of the photo posted here.