No Rest Yoghurt Bread Recipes
SIMPLE YOGURT BREAD
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
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
EASY YOGURT BREAD
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
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
Steps:
- Add all ingredients to bread machine in this order.
- Cook on basic cycle.
- Enjoy!
VERY QUICK ONION YOGHURT BREAD
Make and share this Very Quick Onion Yoghurt Bread recipe from Food.com.
Provided by Wendys Kitchen
Categories Quick Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Grease loaf pan.
- Mix flour and soup mix.
- Then add all other ingredients (except milk).
- Mix to sticky dough.
- Place in tin, brush top with milk.
- Bake for 1 hour at 180 degrees celcius.
Nutrition Facts : Calories 343.5, Fat 4.4, SaturatedFat 1.9, Cholesterol 12, Sodium 2506.2, Carbohydrate 64.7, Fiber 3.3, Sugar 8.8, Protein 10.8
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