Country Yogurt Bread Recipes

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EASY YOGURT BREAD



Easy Yogurt bread image

This white yogurt bread recipe makes the lightest, fluffiest loaf; it slices thinly, perfect for sandwiches & toast. You won't believe it is homemade! Use either cup or gram measurements - don't mix and match!

Provided by Helen Best-Shaw

Categories     Baking     Bread

Time 1h40m

Number Of Ingredients 5

7 fl oz warm water (200 ml)
1 tsp yeast ((7g sachet) dried active for hand baking)
1/4 cup + 3 tbsp low fat natural yogurt (100 g )
3 cups + 6 tbsp strong white bread flour (425 g)
1 tsp salt (1 tsp)

Steps:

  • Pour the water into the bowl of a stand mixer, if you have one. Don't worry if you don't, just use a large mixing bowl. Add the yeast and swirl to dissolve.
  • Add the yogurt and mix into the water, then add the flour and salt. If using a stand mixer, mix using the dough hook on a low speed for about 5 minutes, until smooth and stretchy.If you're not using a stand mixer, mix with your hand in the bowl until the dough has come together, then turn out and knead on the work surface until it has become a smooth, pliable, stretchy dough. This will take about 8 to 10 minutes.
  • If kneading by hand put the dough back in the bowl then cover with cling film (or a plastic shower cap) and leave to prove until doubled in size (in a warm place for about 35 mins)
  • Turn the dough out onto a floured work surface. Butter a 1lb loaf tin - I find that butter works much better than oil and the loaf comes out of the tin much easier. Fold the dough into thirds, and then roll into a tube as long as the loaf tin.
  • Cover again with the shower cap (if you have one), pulling it up to give the dough space to rise. If you don't have a shower cap, place the tin in a plastic bag and tie shut. Place the tin in the warm location used in step three above.
  • 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.
  • When it is done it should turn out of the tin and sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.

Nutrition Facts : Calories 161 kcal, Carbohydrate 33 g, Protein 5 g, Sodium 241 mg, Fiber 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sugar 1 g, ServingSize 1 serving

YOGURT BREAD



Yogurt Bread image

Make and share this Yogurt Bread recipe from Food.com.

Provided by chia2160

Categories     Yeast Breads

Time 3h10m

Yield 2 lb loaf

Number Of Ingredients 9

1 cup plain yogurt
1/2 cup water
1 1/2 tablespoons oil
2 tablespoons maple syrup
1 1/2 cups whole wheat flour
2 1/4 cups white bread flour
2 tablespoons wheat germ
1 teaspoon salt
2 teaspoons yeast

Steps:

  • Add all ingredients to bread machine in this order.
  • Cook on basic cycle.
  • Enjoy!

COUNTRY YOGURT BREAD



Country Yogurt Bread image

Make and share this Country Yogurt Bread recipe from Food.com.

Provided by LoveBakedIn

Categories     Yeast Breads

Time 40m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 8

4 1/2 cups flour
1/3 cup dry milk
2 (1/4 ounce) packages yeast
1 1/2 teaspoons salt
1 1/4 cups water
1/2 cup plain yogurt
3 tablespoons oil
1/4 cup wheat germ (optional)

Steps:

  • The flour amount is approximate, add more or less to form a nice dough.
  • Make the bread dough using your favorite method. I just dump it all in my bread machine and set to the dough cycle. You can also mix the dough using the traditional method of heating the liquid and adding the yeast, proofing, and then mixing in the dry ingredients. If using this method knead about 10 minutes and let the dough rest about 10 minutes.
  • When the dough cycle is complete, place dough onto floured surface and divide into 2 equal pieces.
  • Form into loaves by rolling each piece into a rectangle about 12x10 inches. Starting at short end, roll tightly into a loaf. Tuck ends and pinch seams to seal.
  • Place on greased baking sheet.
  • With a sharp knife, make slashes in the top of the loaves about an inch apart. Brush with egg white.
  • Let rise until double, about one hour.
  • Brush with the egg white again before baking.
  • Bake at 400°F for 30 minutes.

SIMPLE YOGURT BREAD



Simple Yogurt Bread image

This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.

Provided by ASweeney

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 55m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 (6 ounce) containers vanilla-flavored yogurt (such as Yoplait®)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
  • Combine flour, baking powder, baking soda, and salt in a small bowl.
  • Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 58.1 g, Cholesterol 49.7 mg, Fat 2.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 634.1 mg, Sugar 34 g

SIMPLE YOGURT BREAD



Simple Yogurt Bread image

Simple Yogurt Bread is moist, soft made with yogurt, this easy quick sweet bread is the perfect side to your morning tea or coffee!

Provided by Rosemary Molloy

Categories     Breakfast     quick breads     Snack

Time 50m

Number Of Ingredients 10

1 1/4 cups + 1 tablespoon all purpose flour ((170 grams))
1/4 cup cornstarch ((34 grams))
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 pinch salt
3 large eggs*
3/4 cup granulated sugar ((150 grams))
1/2 teaspoon vanilla
1/2 cup vegetable oil (I usually use corn or sunflower oil) ((100 grams))
3/4 cup + 1 tablespoon yogurt* (apricot, peach or vanilla whole fat) ((200 grams))

Steps:

  • Pre-heat oven to 350F (180C). Grease and flour a 9.5 inch (24 cm) loaf pan.
  • In a medium bowl whisk together the flour, cornstarch, baking powder, bakings soda and salt, set aside.
  • In a large bowl (or stand up mixer) beat on medium speed the eggs, sugar and vanilla for 5 minutes. Then add half the flour and beat to combine, slowly add the oil while beating, then add the yogurt and the remaining flour, beat on low speed (#2) until smooth. Pour into prepared pan, and bake for 30-35 minutes or until toothpick comes out clean. If the loaf is browning too much, then cover with foil and continue baking. Let cool completely before serving. Dust with powdered sugar if desired. Enjoy!

Nutrition Facts : Calories 255 kcal, Carbohydrate 31 g, Protein 4 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 125 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

IRISH YOGURT BREAD



Irish Yogurt Bread image

Enjoy this Irish yogurt bread that's baked in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 7

1 3/4 cups Gold Medal™ all-purpose flour
1/2 cup currants or raisins
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 container (6 oz) Yoplait® lemon, orange or plain low-fat yogurt
2 tablespoons vegetable oil

Steps:

  • Heat oven to 375°. Lightly grease bottom and side of round pan, 9x1 1/2 inches, with shortening.
  • Mix flour, currants, baking powder, baking soda and salt in medium bowl. Mix yogurt and oil; stir into flour mixture just until flour is moistened. Spread dough in pan.
  • Bake about 20 minutes or until toothpick inserted in center comes out clean. Cut into wedges. Serve warm or cool.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Wedge, Sodium 220 mg, Sugar 9 g, TransFat 0 g

COUNTRY LOAF



Country loaf image

Fill the house with the aroma of freshly baked bread with this delicious artisan-style loaf

Provided by Emma Lewis

Categories     Side dish, Snack

Time P1D

Yield Cuts into 10 slices

Number Of Ingredients 7

225g strong white bread flour
1 tsp fast-action dried yeast
500g strong white bread flour, plus extra for kneading and dusting
2 tsp fast-action dried yeast
2 tsp salt
75ml plain yogurt
oil , for greasing

Steps:

  • First, make the starter. Tip the flour and yeast into a bowl. Pour over 200ml warm water, use a wooden spoon to mix together, then cover the bowl with a piece of oiled cling film. Leave in the fridge overnight, after which the dough should look fairly frothy and bubbly, with a sweet yeasty smell.
  • Now make the bread. Tip the flour into a bowl along with the yeast and salt. Pour 150ml warm water and the yogurt into the starter mixture, stir until well combined, then pour this into the bowl with the flour. Use a spoon to bring the mixture together into a ball - this will take a couple of mins as the flour needs to absorb the water. Add another 50ml water if the dough feels tight.
  • Tip out the dough onto a surface lightly dusted with flour. Push down and away, using the heel of your hand to stretch out the dough, then fold the outside edge back over itself to make a ball again. Twist the dough round a bit and start again. Keep kneading like this for about 10 mins, depending on how vigorous you are. When it's ready, the dough should feel slightly springy when touched and have a smooth surface when shaped into a ball. Alternatively, you can knead the dough for about 5 mins in a table-top mixer or food processor with a dough attachment.
  • Lightly oil a large bowl and place the dough inside. Oil a piece of cling film, lay this loosely over the top, then leave in a warm, draught-free place until nearly trebled in size - this can take from 45 mins to about 1½ hrs. Remove the cling film and punch down the airy dough with your hand. Tip out onto your floured surface, knead a couple of times until smooth and the air has been knocked out, then lightly oil a large baking sheet. Shape the dough into a round ball and place on the sheet. Re-cover with the oiled piece of cling film and leave until doubled in size, about 1 hr.
  • Heat oven to 230C/210C fan/gas 8. Place a roasting tin on the bottom shelf of the oven and carefully half-fill with boiling water from the kettle. Leave in the oven for 10 mins so it gets steamy. If your dough has spread, gently tuck the ends under to make a neat ball, then use a sharp knife to make a few slashes across the bread before lightly dusting with flour. Place the baking sheet on the top shelf of the oven and bake for 20 mins. Turn the heat down to 220C/200C fan/ gas 7, bake for 25 mins more, then take out of the oven. Tap the bottom of the loaf - it should sound hollow. Return to the oven for another 10 mins if not. Leave to cool on a wire rack. Great with a bowl of soup, as a chunky sandwich or, best of all, lightly toasted with some butter and jam.

Nutrition Facts : Calories 265 calories, Fat 2 grams fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.02 milligram of sodium

FRENCH COUNTRY BREAD



French Country Bread image

A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.

Provided by Stephen Carroll

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P1DT2h40m

Yield 30

Number Of Ingredients 8

½ teaspoon active dry yeast
1 cup warm water
1 ½ cups bread flour
2 teaspoons active dry yeast
2 cups warm water
1 cup whole wheat flour
4 ½ cups bread flour, divided
2 teaspoons salt

Steps:

  • The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
  • The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
  • Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 20.4 g, Fat 0.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.1 g

YOGURT WHEAT BREAD



Yogurt Wheat Bread image

"I love this whole-grain bread because it makes a pretty loaf with a great texture," says Carol Forcum of Marion, Illinois. "It's not at all heavy...in spite of the whole-wheat flour and wheat germ."

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1/2 cup plain yogurt
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 cup whole wheat flour
1/4 cup toasted wheat germ
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1-2/3 to 2 cups bread flour

Steps:

  • Let yogurt stand at room temperature for 15 minutes. 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. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes., Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts :

YOGURT FLATBREAD



Yogurt Flatbread image

Flatbreads are great to have on hand because they are so versatile. They can be made into sandwiches, cut into smaller pieces to serve with hummus or spreads or even made into breakfast wraps. This dough is really simple to put together and can be prepped in a couple of ways. You can make the dough and either freeze it until you are ready to cook the flatbreads or cook the flatbreads right away and then freeze them. Either way, you are set up to have flatbreads whenever you want. Since I'm meal prepping these flatbreads, I like to keep the flavors really neutral, but you can absolutely customize this recipe by adding spices to the dough or brushing the flatbreads with an herb-garlic butter or sprinkling with za'atar after removing them from the pan.

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 12 flatbreads

Number Of Ingredients 6

2 teaspoons honey
1 package active dry yeast (2 1/4 teaspoons)
3 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
1/2 cup plain yogurt
Vegetable oil, for greasing the pan

Steps:

  • Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
  • Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
  • Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
  • To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
  • Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
  • When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
  • To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.

YOGURT HERB BREAD



Yogurt Herb Bread image

Slices from these high, savory loaves always seem to vanish quickly from a buffet. An enticing combination of herbs makes a distinctive flavor folks rave about. -Carol Forcum, Marion, Illinois

Provided by Taste of Home

Time 55m

Yield 2 loaves (32 slices).

Number Of Ingredients 10

5-1/2 to 6-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
2 tablespoons sugar
2 teaspoons salt
1 cup water
1 cup plain yogurt
3 tablespoons canola oil
1 teaspoon dill weed
1/2 teaspoon minced chives
1/4 teaspoon each dried oregano, thyme and basil

Steps:

  • In a large bowl, combine 2-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120°-130°. Add to flour mixture; mix well. Stir in oil, herbs and enough of the remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts :

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Ingredients. cooking spray; 2 cups sifted all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 3 (6 ounce) containers vanilla-flavored yogurt (such …
From worldrecipes.org


GREEK YOGURT BREAD MACHINE RECIPE - THERESCIPES.INFO
Yogurt Bread (Bread Machine) Recipe - Food.com top www.food.com. Add all the ingredients to the pan according to the order in the manufacturer's instructions (author puts 3 1/4 cup flour in for the 1 1/2 pound loaf, 4 1/2 cup flour for the 2 pound loaf, and sprinkles the rest in over the dough ball as needed, since yogurts have different consistencies).
From therecipes.info


RECIPE DETAIL PAGE | LCBO
1. Preheat oven to 350°F (177°C). Spray a 5 x 9-inch (12 x 23-cm) metal loaf pan with baking spray. Line bottom with parchment paper. Place pan on a baking sheet. 2. In a large mixing bowl, whisk flour, baking powder and salt. In another bowl, whisk eggs, sugar, yogurt, oil, milk and vanilla until combined.
From lcbo.com


LEMON YOGURT BREAD - BAKE. EAT. REPEAT.
2016-05-05 Preheat the oven to 350 degrees F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside. In a large bowl, combine the granulated sugar and lemon zest, rubbing the zest into the sugar with your fingers until it is fragrant and a light yellow colour. Add the whole wheat flour, all-purpose flour, baking powder and salt and mix well ...
From bake-eat-repeat.com


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