No milk? Got yogurt

NO MILK?

That was my ultimate cry of despair a few days ago, when I made a last minute decision to do a tested recipe of quick bread just after baby drifted into dreamland, and realised we were out of milk in the house.

2 months ago, if someone was to say 'no milk?' to me, I probably would have thrown my breast pump at her. I was struggling with breastfeeding then. Not that my supply has increased dramatically, but at least baby and I have kind of settled into a comfortable routine now.

Ok, I have strayed from the main topic, back to the latest no milk issue.. A thorough check through the whole fridge confirmed that yogurt was the closest I can find for milk substitute. I thought, why not?

After a fast 15 mins of putting together everything, including a generous portion of nice dried apricots and cranberries and 1 to 1 replacement of yogurt for the milk, the dough mix was sitting in the oven, baking away. My dear little baby didn't even stir a single bit, phew... Oh, btw, I also ran out of plain flour, so I substituted 2/3 of the required flour portion with wholemeal flour.

Based on the previous experience of the quick bread coming out a bit dry, I set the timer to 45 mins. Good decision, the bread came out just nice. I cannot tell the difference for substituting the milk with yogurt, other than the quick bread is more moist and supple this time round. Maybe it is due to the yogurt, maybe it is due to the cutting down of baking time, I am not too sure.

I have only one complain - the quick bread drops crumbs easily, due to the high portion of wholemeal flour used. I really think that the Prima brand of wholemeal flour is very grainy and given a choice, I will try to keep it to 1/4 of the total portion of flour required at maximum. That will lend a nice texture to the bake goods without making it too crumbly.