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Place the yogurt in the bread machine's baking pan. Add additional ingredients such as sugar, salt, oil and flavorings, if desired. Select the "Yogurt" setting on the bread machine. Adjust the time setting to the desired length of time for your recipe. Start the bread machine and wait for it to complete the cycle.
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Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth and all incorporated. Roll into a ball and place in a greased bowl. Cover with cling film and let it ferment for 12 - 16 hours in cool place or air-conditioned room (25C - 26C) if you live in a hot climate.
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Add liquids to the bread pan first, then dry. Level the dry; quarter the butter and add to corners. Make an impression in the center of the dry ingredients and add the yeast. If bread collapses during the baking period, next time add 1 or 1 ½ tablespoons vital wheat gluten to the recipe to prevent from happening again.
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The bread machine should be calibrated to accommodate a thicker dough. Greek yogurt can be substituted for water in most recipes. The amount of yogurt used should be no more than 1/2 cup per 2 cups of flour. Add additional yeast to the recipe if needed to ensure proper rising. Use bread flour for best results.
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In a bowl, combine the dry ingredients: all purpose flour, baking powder, lemon zest, salt and sugar. Mix with a spatula. In a separate bowl, combine the remaining ingredients and whisk well. Pour the yogurt mixture into the bowl with the dry ingredients and mix with a spatula (or hand mixer if necessary) until you have a ball of dough. Knead.
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Step five - After about 15 minutes rising time, heat the oven to GM7 / 220C / 425F. Leave the dough to rise for about a further 15 to 20 minutes, until it's just springing back when pressed. Bake for about 35 minutes. The yogurt bread is cooked when it sounds hollow when removed from the tin and tapped on the bottom.
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Directions. Combine the yogurt and honey in a microwave container or small pan and heat gently to warm it to room temperature and melt the honey. Stir to incorporate the honey into the yogurt. If it gets too warm, allow it to cool to room temperature. Put half of the bread flour into the bowl of your stand mixer and add the yogurt mixture and.
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This yogurt bread is my daughter's favorite bread currently. I make a smaller (1 1/2 pound loaf) so that it stays fresh. This recipe is straight out of The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine, which I bought based on Amazon reviews and have.
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Loosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 60-90 minutes for the dough to rise into a loaf shape. Once the dough has risen 1 - 1.5 inches (2.5 - 3.8 cm) above the rim of the bread pan, the dough should be ready to be placed in the oven.
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Repeat as necessary. When the dough is ready, preheat the oven to 170 F, then turn it off. Put the bread in a bread pan, shaping the top of the loaf to be nicely rounded. Spray the top with cooking spray. Set the bread pan in the oven, cover with a clean kitchen towel and let rise for 40 minutes or until the dough is nice and puffy.
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Line an 8×4 inch loaf pan with parchment paper. Sift your flour into a large bowl. Add to it the yogurt and mix using a silicone spatula until the flour is completely incorporated. Transfer the batter to your pan and spread out evenly with the spatula so that the top is mostly even. Bake for 35-40 minutes.
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Preheat oven to 325 degrees F. Butter a loaf pan (5 x 9 inches). Set aside. In a medium size bowl, mix together flour, ground cinnamon, baking soda, baking powder, and salt. Mix until all combined and set aside. In a large bowl, combine sugar, egg and oil. Using a electric hand mixer mix until combined.
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Set the Temperature: Set the temperature of the bread machine to around 180°F (82°C). This temperature is sufficient to pasteurize the milk but ensure it doesn't boil. Start the Heating Process: Begin the heating process by turning on the bread machine and allowing it to heat the milk.
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Line an 8 x 4 inch loaf pan with parchment paper. Add flour and yogurt into a large mixing bowl. Mix with a spatula until you have a wet and sticky dough and no lumps of flour remain. Add dough into the prepared loaf pan. Use your spatula to evenly spread the dough across the pan and level the surface.
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Let it sit for 5 minutes until it becomes frothy. In the bread machine pan, combine the Greek yogurt, olive oil, honey, salt, bread flour, and the yeast mixture. Select the "dough" setting on the bread machine and press start. Allow the machine to knead and rise the dough for about 1.5 hours. Once the dough has finished rising, remove it.
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In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top.
