Yoghurt Bread Recipes

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.

GREEK YOGURT BREAD

Steps:

• Mix all ingredients together, I use my stand mixer with the dough hook.
• Let mixer kneed the dough for about 5 minutes.
• Dough should be moist and pliable but not sticky, if it is dry add more water, if it is too sticky add a little extra flour.
• Coat a bowl with a little oil place dough in the bowl and cover with cling wrap and leave for about 1 hour or till doubled in size.
• Once doubled in size dust bench lightly with flour turn out dough and lightly press down to remove a little of the air.
• Form into your choice of loaf, I like to use a proofing basket, but you could use a tin or free form.
• Let the loaf rise for another 40 min to 1 hour.
• Pre heat your oven to super hot 450 F/ 250°C.
• I use a pizza stone but it can go straight in the oven on a tray if you don't have one.
• Leave oven temp on high for 10 min then reduce to 375 F/ 190 C for a further 20 minute.
• Enjoy!

YOGURT BREAD

Steps:

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

SIMPLE YOGURT BREAD

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.

LEMON YOGURT BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

YOGURT WHEAT BREAD

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.

BEST BANANA YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
• Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
• Pour batter into the prepared loaf pan.
• Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.