Yogurt Bread

La Cocina de Babel
Yogurt Bread
32
7
540
90

Description

This free form yeast bread is made with yogurt for a soft texture inside the loaf. A thin crunchy crust envelopes this moist white bread. A great white bread to accompany any dinner or to have in the morning with fresh butter and your favorite jam. This recipe includes instructions for preparation with a bread machine as well as for preparation by hand. It is important for the finished bake on this bread to bake your bread with steam.

Ingredients

500 grams bread flour
1 1/4 teaspoons active dry yeast (instant)
1 1/2 teaspoons salt
2 teaspoons sugar
200 milliliters plain yogurt
175 milliliters water (warmed)
olive oil

Directions

1If using a stand mixer, add the flour, yeast, salt, sugar, and yogurt to the bowl. Attach the dough attachment and start. Add the water little by little until you get a smooth, slightly sticky dough. Once it forms a ball, increase the speed and knead for 5 minutes.
2If kneading by hand, put the yogurt, salt, and sugar into a bowl. Add all but 25 milliliters of the water and the yeast and stir everything together. Add the flour and mix with your hands until it starts to form a ball. At this point, start adding the remaining 25 milliliters of water little by little until the flour is completely absorbed and the dough is moist but not excessively sticky. Knead by hand for 10 minutes.
3Lightly oil a bowl and transfer your dough ball into the bowl. Cover with a damp cloth and let sit in a draftless, warm area for 1 hour or until doubled in volume.
4Once doubled, turn out only a lightly floured surface and knead for just a few seconds. Form the dough into a ball and stick your finger down into the middle. Put your fist into the hole you made and move it around, making the hole bigger.
5Transfer the dough to a baking tray without borders, cover with a damp cloth, and let rise in a warm, draftless area for another hour or until doubled in volume.
6After half an hour of rising, heat up the oven to its hottest setting.
7Once fully risen, slide the dough off the baking tray directly onto the oven rack. The dough should be directly touching the oven rack with nothing in between.
8Sprinkle the bottom of the oven with water to generate steam. Repeat this numerous times for 10 minutes.
9Lower the heat to 220 degrees Celsius and bake 25 to 30 minutes or until the bread sounds hollow when the bottom is thumped.
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NutritionView more

540Calories
Sodium38%DV910mg
Fat14%DV9g
Protein33%DV17g
Carbs32%DV96g
Fiber12%DV3g

PER SERVING *

Calories540Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1.5g8%
Trans Fat
Cholesterol5mg2%
Sodium910mg38%
Potassium220mg6%
Protein17g33%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate96g32%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.