Harvest Yoghurt Bread with Chili Lime Butter

Preparation

1. Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In large bowl, beat flour, millet, baking powder and salt with whisk. Stir in remaining bread ingredients. Spread evenly in pan.
2. Bake 50 to 55 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cookie sheet. Brush top of warm bread with 2 tablespoons of the honey. Sprinkle with pepitas. Drizzle remaining 1 tablespoon honey over pepitas.
3. Set oven control to broil. Broil with top of bread 4 to 6 inches from heat about 30 seconds or until honey bubbles and begins to brown. Remove from cookie sheet to cooling rack.
4. Meanwhile, in small bowl, mix Chili Lime Butter ingredients until well combined. Serve 1 to 2 teaspoons with each slice of warm or cool bread. Refrigerate leftover butter.

Tips

• Try remaining chili lime butter served on fresh corn on the cob or warm corn muffins. It can also be stored, tightly wrapped, in the freezer up to 3 months.
• Pumpkin seeds, called pepitas, are popular in Mexican cooking. With their white hulls removed, pepitas are a medium-green color. They are delicious roasted and salted, as in this recipe. Try sprinkling them on salads for a new nutty crunch. Pepitas are sold unhulled, hulled, raw, or roasted and salted. Look for them in supermarkets near the nuts as well as in health food stores and Mexican markets.

Nutrition Information