Food recipes
Soft Yogurt Bread
Soft Yogurt Bread Ingredients: wheat flours, bread, unenriched sugars, granulated milk, canned, condensed, sweetened salt, table yogurt, greek, plain, nonfat leavening agents, yeast, baker's, active dry butter, withou...
Soft Yogurt Bread
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
milk, canned, condensed, sweetened
salt, table
yogurt, greek, plain, nonfat
leavening agents, yeast, baker's, active dry
butter, without salt
Directions:
Put all ingredients listed until the dry yeast in a bread machine and let the bread machine do the job until the 1st proofing.
Then throw in the butter after 5 minutes.
Check the dough with your finger and let the dough sit a little bit more if it is not ready.
When the dough is ready, punch down the dough, divide it into two rounded portions.
Let the dough sit for another 15 minutes.
Shape.
Roll out the dough to be 20cm x 25cm long.
Try to roll the dough into a square.
Roll up the dough and seal the ends tightly.
Let it sit for another 7 to 8 minutes.
Roll the dough to be even longer.
Place both of your palms on the middle of the dough and roll out while widening the spaces between your hands.
Roll the dough until it is 40cm long.
Place the dough vertically and stick both upper ends together.
Then twist the dough 3 to 4 times and make a twist.
Stick the ends of the twist together.
I could twist 4 times this time.
It looks like this.
It looked cute when I twisted it 3 times.
Make it as you like.
Place the dough in a bread tray coated with oil.
When the dough is too long for the mold, hold both ends of the dough and twist it while pushing both ends towards the middle to make it shorter.
Let the dough sit for the 2nd proofing until the dough rises up a little above of the bread tray.
Preheat the oven to 180C.
Reduce the oven temperature to 160CC and bake for 10 minutes.
Then bring up the oven temperature again to 180C and bake for another 17 minutes.
Cover the bread with an aluminum foil if it seems to be over browning.
When the bread is ready, drop the bread in the tray from about 15cm above to eliminate air pockets.
Take the bread out of the tray and let it cool down, then it is ready.
This picture is of bread the day after baking.
It is still fluffy and moist.
I just ate it as is without spreading anything on or toasting it.
The refreshing taste is good for breakfast.
For 1 loaf of hearth shape bread, bake in a 170C oven for 28 minutes.
For 8 round rolls, bake in 180C for 13 minutes.
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
milk, canned, condensed, sweetened
salt, table
yogurt, greek, plain, nonfat
leavening agents, yeast, baker's, active dry
butter, without salt
Directions:
Put all ingredients listed until the dry yeast in a bread machine and let the bread machine do the job until the 1st proofing.
Then throw in the butter after 5 minutes.
Check the dough with your finger and let the dough sit a little bit more if it is not ready.
When the dough is ready, punch down the dough, divide it into two rounded portions.
Let the dough sit for another 15 minutes.
Shape.
Roll out the dough to be 20cm x 25cm long.
Try to roll the dough into a square.
Roll up the dough and seal the ends tightly.
Let it sit for another 7 to 8 minutes.
Roll the dough to be even longer.
Place both of your palms on the middle of the dough and roll out while widening the spaces between your hands.
Roll the dough until it is 40cm long.
Place the dough vertically and stick both upper ends together.
Then twist the dough 3 to 4 times and make a twist.
Stick the ends of the twist together.
I could twist 4 times this time.
It looks like this.
It looked cute when I twisted it 3 times.
Make it as you like.
Place the dough in a bread tray coated with oil.
When the dough is too long for the mold, hold both ends of the dough and twist it while pushing both ends towards the middle to make it shorter.
Let the dough sit for the 2nd proofing until the dough rises up a little above of the bread tray.
Preheat the oven to 180C.
Reduce the oven temperature to 160CC and bake for 10 minutes.
Then bring up the oven temperature again to 180C and bake for another 17 minutes.
Cover the bread with an aluminum foil if it seems to be over browning.
When the bread is ready, drop the bread in the tray from about 15cm above to eliminate air pockets.
Take the bread out of the tray and let it cool down, then it is ready.
This picture is of bread the day after baking.
It is still fluffy and moist.
I just ate it as is without spreading anything on or toasting it.
The refreshing taste is good for breakfast.
For 1 loaf of hearth shape bread, bake in a 170C oven for 28 minutes.
For 8 round rolls, bake in 180C for 13 minutes.