Food recipes
Yogurt Pull-Apart Bread
Yogurt Pull-Apart Bread Ingredients: wheat flours, bread, unenriched yogurt, greek, plain, nonfat sugars, granulated salt, table margarine, regular, 80% fat, composite, stick, without salt leavening agents, yeast, bak...
Yogurt Pull-Apart Bread
Ingredients:
wheat flours, bread, unenriched
yogurt, greek, plain, nonfat
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
sugars, powdered
lemon juice, raw
Directions:
Put all the ingredients except for the ones marked in a bread machine, and select the "dough" program.
Leave it up to the machine until the 1st rising is complete!
Divide the dough into equal pieces (the number is up to you), round off each piece and rest for 15 to 20 minutes.
THE dough is rather sticky, but keep working on it!
Deflate the dough again, and round off each portion once more.
Put the dough balls in the baking pan, mist with water and leave for the 2nd rising, about 40 to 50 minutes.
Put the pan in a bag or something to prevent the dough from drying out.
I use a shower cap that I got at a 100 yen shop.
When the dough has doubled in volume and has filled up the pan, it's done rising.
I start preheating the oven 6-7 minutes before the dough has finished rising, since that's how long it takes my oven to heat up.
Use that as a guideline.
Bake for 10 minutes at 180C, then lower the temperature to 170C and bake for another 5 to 10 minutes.
Adjust the baking times to your oven.
Make the icing with the ingredients.
I brushed it on with a pastry brush, but you can also drizzle it on - it wil look very nice.
Adjust the consistency of the icing to taste.
When the bread has cooled down a bit, brush with the icing.
The amounts given will just cover the top of the loaf.
If you don't work fast it will be hard to brush the icing on.
Incidentally, my oven has a turntable, and I baked the bread in a frying pan with a removable handle.
Since the oven has a lot of space between the ceiling and the top of the bread, the bread came out in the color shown in the top photo.
If it looks like the top of your loaf is browning too fast, cover with aluminum foil.
These are handy to have baking tools.
From the top right going counterclockwise: a notepad to make notes; a calculator; shortening in a tube; an oil spreader; clothespins; protective gloves; a silicon pastry brush; an ice cream scooper; a stick to mix up egg; a shower cap.
I try to adapt all kinds of tools.
Attention: If you use yogurt that's been in the refrigerator for a while, it may become watery and hard.
This makes a big difference in the dough.
I used yogurt that was just bought.
If the dough is too stiff, adjust with more yogurt or milk.
Ingredients:
wheat flours, bread, unenriched
yogurt, greek, plain, nonfat
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
sugars, powdered
lemon juice, raw
Directions:
Put all the ingredients except for the ones marked in a bread machine, and select the "dough" program.
Leave it up to the machine until the 1st rising is complete!
Divide the dough into equal pieces (the number is up to you), round off each piece and rest for 15 to 20 minutes.
THE dough is rather sticky, but keep working on it!
Deflate the dough again, and round off each portion once more.
Put the dough balls in the baking pan, mist with water and leave for the 2nd rising, about 40 to 50 minutes.
Put the pan in a bag or something to prevent the dough from drying out.
I use a shower cap that I got at a 100 yen shop.
When the dough has doubled in volume and has filled up the pan, it's done rising.
I start preheating the oven 6-7 minutes before the dough has finished rising, since that's how long it takes my oven to heat up.
Use that as a guideline.
Bake for 10 minutes at 180C, then lower the temperature to 170C and bake for another 5 to 10 minutes.
Adjust the baking times to your oven.
Make the icing with the ingredients.
I brushed it on with a pastry brush, but you can also drizzle it on - it wil look very nice.
Adjust the consistency of the icing to taste.
When the bread has cooled down a bit, brush with the icing.
The amounts given will just cover the top of the loaf.
If you don't work fast it will be hard to brush the icing on.
Incidentally, my oven has a turntable, and I baked the bread in a frying pan with a removable handle.
Since the oven has a lot of space between the ceiling and the top of the bread, the bread came out in the color shown in the top photo.
If it looks like the top of your loaf is browning too fast, cover with aluminum foil.
These are handy to have baking tools.
From the top right going counterclockwise: a notepad to make notes; a calculator; shortening in a tube; an oil spreader; clothespins; protective gloves; a silicon pastry brush; an ice cream scooper; a stick to mix up egg; a shower cap.
I try to adapt all kinds of tools.
Attention: If you use yogurt that's been in the refrigerator for a while, it may become watery and hard.
This makes a big difference in the dough.
I used yogurt that was just bought.
If the dough is too stiff, adjust with more yogurt or milk.