yogurtbreadsliced

Yesterday’s bread experiment was a great success! Yogurt bread, from The bread lover’s bread machine cookbook was dense, heavy, and had a nice, mature taste. The crust is very thin (which I like), but still nicely crunchy, and the bread tastes just as well toasted as not. And with just 4 ingredients, which I always have at hand, I would say we have a keeper!

For the 1.5 lb loaf, the recipe is as follows:

3/4 cup water

1 cup whole milk yogurt

3 1/2 cup bread flour

2 tsp salt

2 1/2 tsp yeast

Put all ingredients in bread maker bowl, keeping aside about 1/4 of the flour. This will be added, if necessary, while the dough is made, to accommodate for the different consistencies of yogurt. Bake on Basic setting in the electric bread maker, with Medium crust.

The only modification I made is that I didn’t have whole milk yogurt, so I took out 2 tbs of the water and replaced it with canola oil, to make sure there is enough fat in the bread.

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