She claims that the yogurt keeps the bread moist longer (doesnt crumble as much). Ive made it and its good. She mentioned to me a while ago about reading that commercial bakers use emulsifiers to prevent crumbly bread. >From: firstname.lastname@example.org (Greg) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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|Serving Size: 1 Serving (709g)|
|Recipe Makes: 1|
|Calories from Fat: 468 (20%)|
|Amt Per Serving||% DV|
|Total Fat 52g||69 %|
|Saturated Fat 17.1g||85 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 56.6mg||17 %|
|Sodium 117.5mg||4 %|
|Potassium 1005.5mg||26 %|
|Total Carbohydrate 396.4g||117 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 381.2g|
|Protein 56.8g||81 %|
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Calories per serving: 2298
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