Everyday Yogurt Bread
Source of Recipe
American White Wheat Producers Association
List of Ingredients
½ cup water (75°FF to 80°FF)
½ cup yogurt, plain or vanilla
2 Tbsp. butter, softened
3 Tbsp. dry milk
2 Tbsp. brown sugar
1 tsp. salt
1½ cups bread flour*
1 cup whole white wheat flour
1 tsp. active dry yeast
Recipe
Accurately measure all ingredients. For flour, first stir it, then spoon it into a dry measuring cup and level off. Mix yogurt and water together. Add remaining ingredients to pan in the order suggested in the instructional manual.
Recommended cycle: BASIC/WHITE, light setting. DELAYED TIME BAKE CYCLE MAY NOT BE USED because of food safety concerns.
It is all right to open the machine and touch the dough to check its consistency. Do this after about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid ½ to 1 tablespoon at a time; if it is too wet, add 1 tablespoon of flour at a time.
For a lighter crust color, remove the bread 4 to 5 minutes before the baking cycle is completed.
YIELD: One 1 pound loaf
*Bread Flour: Unbleached, wheat flour that is higher in protein for better yeast bread dough development and preferred for use in bread machines. Look for bread flour that is enriched - as indicated on the ingredient label.
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