Monday, February 18, 2013

Recipe: Yogurt Bread

Submitted by Mariana Fisher

2 c warm water
2 tbsp sugar
2 tbsp yeast
1 tbsp salt
8 oz vanilla yogurt (<-- that's usually just 1 yogurt cup, Western Family worked great for me)
5-6 c flour (I added 1/2 cup extra to account for the elevation- which may or may not be necessary, it's up to you) 

Hydrate the yeast (put water, sugar and yeast in a mixer, let is sit for 5 minutes. you know the yeast is good if the mixture looks frothy after the 5 min) Mix in salt and yogurt. Knead in approximately 6 cups flour until dough cleans the side but is still a little sticky. Knead for 5+minutes total. Shape into two loaf pans. Let rise until double*. Bake 350 for 30 minutes. cool for 10 mins and remove from pans. Cool completely on a rack or towel. 

* since I bought the wrong kind of yeast, I let it double rise: once in the mixer (for an hour) and once more time in the loaf pans (for another hour, so 2 hours total) 

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