Yougurt Bread

 

Yougurt Bread
Introduction: I am a bread lover. Nothing can boost your confidence than a pulling a fresh bread loaf out of the oven. In my native country, Romania, there is no meal without bread. One can eat potatoes with bread. Ever since I bought my bread maker, I am happy to bake fresh bread at least every weekend.
Prepared and Photographed by:
Recipe Source: Beth Herspenger, Bread Lovers Machine Cookbook
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup of water
  • ◾1½ cups of plain whole milk yogurt
  • ◾4¾ cups of bread flour
  • ◾1 tbsp of gluten
  • ◾2¼ tsp of salt
  • ◾2½ tsp yeast or 1 tbsp of bread machine yeast
Instructions
  1. Put all the ingredients in the bread machine pan. Depending upon the yogurt consistency, you may need more or less flour than indicated here. The dough needs to be of a non sticky consistency.
  2. Set the cycle to Dough cycle to have it kneaded.
  3. When the cycle ends, take the dough out of the pan, shape it like a ball, cut three ½ inch slits with a sharp knife, let it rise for about 2 hrs in a warm place. I usually cover it with a clean towel and place it in the cold microwave. After 2 hours, the bread should have been doubled in volume and is ready for baking.
  4. Preheat the oven to 400 , put the bread in the oven and bake for 30 minutes until the crust is golden brown.
  5. Pull it out the oven, let it cool on a wire rack, slice and serve. Heavenly good!

 

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2 comments

  • shely

    what happens if I don’t use GLUTEN?

    • Claudia's Home Cooking

      Hey, Shely! Thank you for visiting my site. You will be just fine if you do not use gluten. Just keep in mind that the soft, fluffy and moist qualities of your baked goods come from gluten. Without it, they crumble, dry out and get stale quickly. You can also thank gluten for providing flavor and nutrition. I hope this helps.

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