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Easy Yogurt bread
This white yogurt bread recipe makes the lightest, fluffiest loaf; it slices thinly, perfect for sandwiches & toast. You won't believe it is homemade! Use either cup or gram measurements - don't mix and match!
Servings: 10 slices
- 7 fl oz warm water - 200 ml
- 1 tsp yeast - (7g sachet) dried active for hand baking
- 1/4 cup + 3 tbsp low fat natural yogurt - 100 g
- 3 cups + 6 tbsp strong white bread flour - 425 g
- 1 tsp salt - 1 tsp
Pour the water into the bowl of a stand mixer, if you have one. Don’t worry if you don’t, just use a large mixing bowl. Add the yeast and swirl to dissolve.
Add the yogurt and mix into the water, then add the flour and salt. If using a stand mixer, mix using the dough hook on a low speed for about 5 minutes, until smooth and stretchy.If you’re not using a stand mixer, mix with your hand in the bowl until the dough has come together, then turn out and knead on the work surface until it has become a smooth, pliable, stretchy dough. This will take about 8 to 10 minutes.
If kneading by hand put the dough back in the bowl then cover with cling film (or a plastic shower cap) and leave to prove until doubled in size (in a warm place for about 35 mins)
Turn the dough out onto a floured work surface. Butter a 1lb loaf tin – I find that butter works much better than oil and the loaf comes out of the tin much easier. Fold the dough into thirds, and then roll into a tube as long as the loaf tin.
Cover again with the shower cap (if you have one), pulling it up to give the dough space to rise. If you don’t have a shower cap, place the tin in a plastic bag and tie shut. Place the tin in the warm location used in step three above.
After about 15 minutes rising time, heat the oven to GM7 / 220C / 425F. Leave the dough to rise for about a further 15 to 20 minutes, until it’s just springing back when pressed.
Bake for about 35 minutes.
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.
Yeast choice – you can use quick yeast or activated yeast in this recipe. Activated yeast needs to be dissolved in water, while quick yeast can be mixed with the flour. The instructions are for activated yeast – if using quick yeast add it along with the flour.
- If you are using activated yeast it is important to make sure it has properly dissolved before you add the flour. Some sources tell you to add a spoon of sugar and wait until it is frothy, but we have never found it makes a difference. BUT if you have had the yeast for some time it might be an idea to add a little sugar and to wait to check if the yeast is still good.
- For a crustier loaf place a small dish of water in the oven under the bread as it bakes.
- Timings vary dramatically by age of the yeast, temperature, brand of flour, humidity and altitude. Go by the volume of the dough, not the time.
- This recipe freezes very well – we slice and then toast from frozen. Once you are confident double the recipe and make two loaves.
- This recipe is 5 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 161kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Calcium: 25mg | Iron: 2mg