Yoghurt Bread

This yoghurt bread is a soft, close-crumb, light bread that's great for breakfast but, I think, works well with savoury dishes too. I like it toasted and served with pâté. It's my alternative to a slice or two of brioche when I don't want too much sweetness or richness. 

Not for the first time, I'm happy to allow my breadmaker to get on with the hard graft of making the dough for this bread. (Actually, this isn't a difficult or irksome dough to make if you don't use a breadmaker, but I've got other things to be getting on with.)

I first came across similar yoghurt breads in France and so I tend to use a French T65 flour in this recipe (there's something about the softness of the flour that seems to work well) but other white bread flour will be fine. 

I prefer to use a Greek-style 0% fat yoghurt for this bread but richer, higher fat yoghurts will be good too. It's best to avoid very thick, strained yoghurts, though.

Yoghurt Bread

1 tsp dried, fast-action yeast

225 g white bread flour (I used T65 French flour, but any white bread flour will be fine)

75 g brown bread flour (or use wholemeal or spelt flour if you prefer)

1 tbsp golden caster sugar

1 tsp salt

250 g yoghurt

1 egg, beaten


Stir the beaten egg into the yoghurt. Add all the ingredients to the breadmaker bucket. The order of ingredients given above is correct for a Panasonic breadmaker but, if you have a different type of machine, you may need to reverse this order. Please check the instructions for your machine. Start the machine on the Basic Dough programme.

Once the machine has done its bit, turn the dough out and form into a ball on a lined, or non-stick baking sheet. (The dough will be very soft and needs gentle handling). Cut a cross into the top of the dough with a very sharp knife. Cover with a clean, dry cloth and let it rise somewhere warm for 30 - 60 minutes.

Preheat the oven to 180°C (fan). Bake the loaf for 20 - 25 minutes until lightly browned and it sounds hollow when tapped on the base.

Freeze any leftover bread in slices and toast straight from the freezer.

Comments

  1. Snowy9 November 2021 at 12:29

    Sounds a great alternative to brioche. I gave my bread maker to my daughter in law, but I notice she hardly uses it now the novelty has worn off, so perhaps I'll get it back!

    ReplyDelete
    Replies
    1. Phil in the Kitchen9 November 2021 at 23:10

      I think there are many, many people who let their breadmaker gather dust after the novelty wears off. I certainly did after I bought my first breadmaker many years ago (back in Victorian times I think it was). Eventually I started to see it as another useful tool in the same way as I think about a processor or blender. It helps that they're a lot better quality now than those early machines. I must admit that it takes up more space than some gadgets but it earns its place.

      Delete
  2. Jean16 November 2021 at 08:40

    We tend to use our ancient Panasonic breadmaker like you do - to creates the dough which then we bake in the oven. This recipe sounds interesting and delicious.
    When I say ancient, I think probably twenty four years old.

    ReplyDelete
    Replies
    1. Phil in the Kitchen19 November 2021 at 16:00

      My machine is a mere youngster compared to yours. I think it's only about 18 or 19 years old. I suppose it proves that they keep going for quite a while. That's more than I can say for many of the "helpful" kitchen appliances and gadgets that I've bought over the years.

      Delete

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