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Monday, 11 April 2016

Yoghurt bread

Recipe adapted from LY's Kitchen.  With the usage of greek yogurt, the recipe promised to keep the bread soft for 3 days!

180g milk
80g greek yogurt
300g bread flour
25g caster sugar
1tsp salt
1tsp instant yeast
22g unsalted butter -softened

Egg wash - 1 beaten egg + 1tsp milk


  1. Add the above ingredients, except butter, in the same sequence to the breadmaker.
  2. Make a well in the center, be sure not to expose water and add the yeast in it.
  3. Start BM at menu 8 (dough menu).
  4. After 10min, add in butter.
  5. When the dough is ready, remove from BM and roll into equal portions of 80g each, leave to proof for 15min.
  6. Start shaping into desired shapes, leave for final proofing for an hour.
  7. Apply egg wash and send to bake for 20 mins at 170'C.

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