Yogurt is a versatile staple in our fridge; we use it in smoothies, served at breakfast or as a snack, in cooking – dips, dressing, sauces (it is very cooling when I accidentally over spice a dish!), as a substitute for cream and mayonnaise and recently I’ve been baking with it.
This year sees the first UK Yogurt Week – running from the 19th – 25th May – and is a celebration of Britain love of yogurt. Apparently 1 in 5 of us eat yogurt every day, with a massive 86 pots being eaten every second, that soon adds up to a lot of yogurt, enough to fill more than 3.5 Olympic sized swimming pools each week!
As well as being convenient and delicious yogurt contains a range of vitamins and nutrients as well as protein (including all 9 essential amino acids) and calcium.
I’ve used fat free natural yogurt in this delicious white loaf, which although soft, has a dense crumb meaning it is easy to slice thinly (I am generally terrible at slicing bread) which makes it perfect for sandwiches as well as for toast. The yogurt makes the loaf extra moist so it should last for at least 4-5 days before any hint of staleness.
I found that this loaf rose both faster and more than my usual white loaf, so if you are used to making bread reduce your usual timings slightly.
- 200ml warm water
- 1 x 7g sachet of yeast (dried active – I used the one for hand baking)
- 100g low fat natural yogurt
- 425g strong white bread flour
- 1 tsp salt
- Pour the water into bowl, add the yeast and swirl until it is dissolved. Add the other ingredients.
- Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
- Cover with cling film and leave to prove until doubled in size (in a warm place for an hour or in the fridge overnight).
- Turn out onto a floured board and gently knock the dough back. Shape the loaf, place in an oiled and floured 1lb loaf tin. Leave somewhere warm for 30 – 40 minutes until risen.
- Place in a preheated oven at GM7 / 220C / 425F and bake for about 35 minutes. For a crustier loaf place a small dish of water in the oven under the loaf.
- When it is done it should turn out of the tin and sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.
For more inspirations for yogurt week why not try:-
Katie’s Thai Spiced Yogurt Marinaded Pork
Jan’s Low Fat – Greek-style Baked Yogurt Tomatoes Peppers Onions and Chilli
Michelle’s Rich Chocolate Cake(Another) Michelle’s Preserved Walnuts with Greek Yogurt
This is a recipe commission for Yogurt Week. I have been compensated for my time and expertise in creating, styling and photographing this recipe.