Can’t finish the yogurt at home❓Use it to make bread, the result is astonish ❗️
Can’t finish the yogurt at home❓Use it to make bread, the result is astonish ❗️
Ingredients：
*Milk 100g
*Sugar 25g
*Fresh Yeast 14g (Dry Yeast 4g)
*Yogurt 125g
*Bread Flour 350g
*Salt 4g
*Vegetable Oil 20g
Today I make a yogurt bread with the yogurt that we can’ t finish at home.
No machine kneading, but this bread is surprisingly soft.
In a bowl, pour 100g of milk,
25 g of sugar,
14 g fresh yeast. (or 4 grams of dry yeast)
I love to use fresh yeast because the bread used of fresh yeast is much fluffier.
Mix to dissolve the fresh yeast and sugar in the milk.
Then pour 125g of Greek yogurt. I use unsweetened yogurt.
Mix well.
Pour 350 g of bread flour into the bowl.
Add 4 grams of salt.
Finally add 20 grams of vegetable oil.
Form them into a dough.
Cover with a lid and wait for ten minutes.
Knead the dough into a more smooth dough.
Apply some vegetable oil to the surface of the dough.
Let the dough rise to double in size.
Press the dough to remove the air inside.
Place the dough on the board.
Divide it into 8 equal parts.
Shape it into a small round ball.
Pinch the close edge tightly.
Place the shaped doughs in a mold.
I take a 22 cm diameter non-stick round mold.
If you are not using a non-stick mold, you should brush the mold with a little oil.
Cover with cling film and let it rise to double size.
Brush the top of the loaf with milk.
Put a fork on the surface and sift some dry flour on the surface.
This gives you a fork pattern. It’s a very simple decoration.
Bake in a preheated oven at 175 degrees Celsius for 22 minutes.
The baking time should be adjusted slightly according to each different ovens.
Shake out the heat from the baked buns and leave them to cool down .
The bread with yogurt is much softer than the bread without yogurt.
The air holes inside seem to be bigger, too.
It’s still very soft after a night in the refrigerator.
Mold Size :
22cm in diameter
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Bake at 175 °C for 22 minutes
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#breadrecipe #bunsrecipe #yogurtbread
Recipe Video:
