Food recipes
Fat Free Yogurt Bread
Fat Free Yogurt Bread Ingredients: water, bottled, generic yogurt, greek, plain, nonfat sugars, granulated salt, table wheat flours, bread, unenriched leavening agents, baking soda leavening agents, yeast, baker's, ac...
Fat Free Yogurt Bread
Ingredients:
water, bottled, generic
yogurt, greek, plain, nonfat
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, baking soda
leavening agents, yeast, baker's, active dry
Directions:
Combine yeast, 1 cup flour, and other dry ingredients.
Heat water and yogurt to 120 to 130F in a small bowl.
Combine dry mixture and liquid ingredients in mixing bowl.
Beat 2 to 3 minutes on medium speed.
Stir in enough remaining flour to make a firm dough.
Knead on floured surface 5 to 7 minutes or until smooth and elastic.
Use additional flour if necessary.
Place dough in lightly oiled bowl and turn to grease top.
Cover; let rise until dough almost doubles (about 40 minutes).
Turn dough onto lightly floured surface; punch down to remove air bubbles.
Roll or pat into a 14 x 7 inch rectangle.
Starting with shorter side, roll up tightly, pressing dough into roll with each turn.
Pinch edges and ends to seal.
Place in greased 8 x 4 inch bread pan.
Cover; let rise until indentation remains after touching (about 40 minutes).
Bake in preheated 375F oven for 30 to 35 minutes until golden brown.
Remove from pan; cool.
Ingredients:
water, bottled, generic
yogurt, greek, plain, nonfat
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, baking soda
leavening agents, yeast, baker's, active dry
Directions:
Combine yeast, 1 cup flour, and other dry ingredients.
Heat water and yogurt to 120 to 130F in a small bowl.
Combine dry mixture and liquid ingredients in mixing bowl.
Beat 2 to 3 minutes on medium speed.
Stir in enough remaining flour to make a firm dough.
Knead on floured surface 5 to 7 minutes or until smooth and elastic.
Use additional flour if necessary.
Place dough in lightly oiled bowl and turn to grease top.
Cover; let rise until dough almost doubles (about 40 minutes).
Turn dough onto lightly floured surface; punch down to remove air bubbles.
Roll or pat into a 14 x 7 inch rectangle.
Starting with shorter side, roll up tightly, pressing dough into roll with each turn.
Pinch edges and ends to seal.
Place in greased 8 x 4 inch bread pan.
Cover; let rise until indentation remains after touching (about 40 minutes).
Bake in preheated 375F oven for 30 to 35 minutes until golden brown.
Remove from pan; cool.