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Yoghurt Scone Bread

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“This scrumptious bread is good with anything from marmelade for a leisurely breakfast to roast beef and mustard on a Sunday evening. Substitute the yoghurt for buttermilk and the oil with melted butter if you wish - either way works wonderfully.”
READY IN:
43mins
YIELD:
1 bread
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour, salt, sugar.
  2. Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
  3. Place on an oiled baking tray and pat into a large round (rather like a giant scone).
  4. Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more.

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