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Figyelem

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21.2.16

THREE YOGURT BREADS


Here are three lovely yogurt breads. It began with our friend Tony bringing us ten 1-litre containers of 0% plain yogurt. Now I love plain yoghurt, but you know what I think of 0% fat content! I hid them in the freezer under the tomatoes. Then last week Jimre cleaning the freezer came upon the yogurt and said it was time “we” ate it. Jimre doesn’t eat yogurt.  Zero fat content was already a challenge, but frozen? I thawed out a container and there were these little white specks floating in transparent liquid... This, I decided can only be used for baking. Then yesterday I made three breads and used up an entire container of yogurt. I thought we pick the one we like best but it turns out we like all three. I guess we are into yogurt bread now. Next time I am making yogurt rolls. How these recipes will work with fresh yogurt, I am not sure. I am not volunteering; I still have 9 litres of the frozen stuff in the freezer. 

 RUSTIC YOGURT ROUNDS

This recipe makes one very large or two medium sized breads. With zero fat content, have I brushed the tops with water before I put them in the oven, they could have been crusty breads. Instead, I sprinkled the tops with flour, hence the rustic appointment.

3-1/2 to 4 cups flour
3 tsp instant yeast
1 Tbsp sugar
2 tsp salt
1 cup 0% plain yogurt
1 cup water

olive oil for brushing

  • Place 3-1/2 cups of flour, instant yeast, sugar and salt in the mixer bowl.
  • Using the paddle attachment whisk the flour mixture.
  • In a separate bowl, whisk together the yogurt and the water and continue mixing to form dough.
  • Replace the paddle attachment with the hook attachments.
  • Knead the dough until very elastic.
  • Add from the remaining flour if needed. Dough should be soft and elastic.
  • Oil a large bowl and place in the dough, turning over.
  • Cover with plastic wrap and let the dough until doubled.
  • Punch down on a floured breadboard and shape two oval loaves or one large.
  • Place the loaves on parchment lined baking sheets
  • Brush remaining oil on the top and let rise until loaves are doubled again.  
  • Place a cup of water on the bottom of the oven and preheat to 425F.
  • Dust the loaves liberally with flour and score the middle twice.
  • Place the bread in the preheated oven and bake until nicely browned on the top and the bottom.

 SOFT YOGURT BREAD LOAVES

The second recipe makes two soft bread loaves. In both flavour and texture, these are reminiscent of challah. Buttered and served with honey and fruit compote, this would make the perfect bread for teatime.

3 cups bread flour
2 Tbsp light brown sugar
2 tsp instant yeast
1 tsp salt
2/3 cup 0% yogurt
1/3 cup 11% buttermilk
2 Tbsp light olive oil
1/4 cup water
olive oil for brushing
1 whisked egg white for glazing

  • Place the bread flour, brown sugar, yeast and the salt in the beater bowl.
  • Using the paddle attachment whisk the flour mixture.
  • In a separate bowl, whisk together the yogurt, buttermilk, olive oil and water.
  • Add the yogurt mixture to the flour mixture and mix to form dough.
  • Replace the paddle attachment with the hook attachments.
  • Knead the dough until very elastic.
  • Oil a large bowl and place in the dough, turning it over.
  • Cover with plastic wrap and let the dough double.
  • Punch down dough and form into two loaves.
  • Place on parchment lined baking sheets and brush the loaves with egg white.
  • Let the loaves double.
  • Preheat oven to 425F.
  • Place the risen loaves in the oven and bake for 10 minutes
  • Reduce the heat to 350F and bake until the tops and bottoms are nicely browned.

 WHOLE WHEAT YOGURT ROUNDS

Hard flour gives it a spongy texture, whole-wheat gives it the colour and wheat germ gives it one more layer of flavour. This third yogurt bread is full of flavour.

1 cup whole wheat flour
2-1/2 cups bread flour
2-1/2 tsp instant yeast
1 Tbsp sugar
1 tsp salt
1/4 cup wheat germ
1/2 cup plain 0% yogurt
1 Tbsp light olive oil
1 cup water
olive oil for brushing

  • Place the whole-wheat flour, bread flour, instant yeast, sugar, salt and wheat germ in the beater bowl.
  • Using the paddle attachment whisk the flour mixture.
  • In a separate bowl, whisk together the yogurt, olive oil and water.
  • Add the yogurt mixture to the flour mixture and mix to form dough.
  • Replace the paddle attachment with the hook attachments.
  • Knead the dough until very elastic.
  • Oil a large bowl and place in the dough, turning it over.
  • Cover with plastic wrap and let the dough double.
  • Punch down dough and form into a round loaf.
  • Place on a parchment lined baking sheet and brush the top with oil.
  • Let the loaf double again.
  • Preheat oven to 425F.
  • Place the risen loaf in the oven and bake for 10 minutes
  • Reduce the heat to 350F and bake until the tops and bottoms are nicely browned.

Let them eat bread

4 comments:

  1. They all look lovely.

    A_Boleyn

    ReplyDelete
  2. I'm with you on 0% or low fat yoghurt- I only buy it for the dogs :-)
    With their leftover yoghurt,I will try your recipes for the yoghurt breads .Thank you!

    ReplyDelete
  3. Thank you ladies we are now officially out of bread. Time for round two.

    ReplyDelete

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