This recipe makes two soft bread loaves. In both
flavour and texture, they are reminiscent of challah. Buttered and served with
honey and fruit compote, this would make the perfect teatime bread.
SOFT YOGURT BREAD LOAVES
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.
