My Dad’s Soft & Wonderful Yogurt Bread
My dad has a special talent for making bread. He has good bread karma. He has to have peanut butter toast every morning with his coffee — and to him, that’s not breakfast. It’s just how he starts his day. Then he has to have breakfast an hour or two after that. So he makes a lot of bread. When you go to my dad’s house, you can be sure that he will have fresh homemade bread on hand.
Lately he has been making his bread with yogurt and he was telling me over the phone about how the bread stays soft and fresh even 3 days later. So when he was here last weekend, he just had to make some for me so I could see it for myself. He made this bread last Sunday. I waited till today (4 days later) to photograph it. It really IS still soft and fresh! Not quite as soft and fresh as it was on Sunday, but if you didn’t know this homemade bread was made 4 days ago, you would think it was fresh.
The other thing that homemade bread often does after 4 days is it kind of dries out and falls apart when you cut it. This yogurt bread actually holds its shape! And it’s soft and fluffy like white bread, but it’s made with 2/3 whole wheat flour. You might also notice there’s no oil or butter in this bread. I am just flabbergasted.
Okay Dad, I’m a believer. Yes, yogurt in bread is a very, very good thing. I just hope when I make it that it turns out just as good!
Dad’s Soft and Wonderful Yogurt Bread
I am adding this note because I’ve gotten some comments asking: yes, there are 2 c. of whole wheat flour, but they are added at separate times. I know he has a reason for this, but I don’t quite know what it is …
- 1 c. whole wheat flour
- 1 T. brown sugar
- 2/3 t. salt
- 1 1/2 t. yeast
- 1 c. whole wheat flour
- 1 c. bread flour
- 1 c. plain nonfat yogurt
- 1/2 c. water
- Add the ingredients to your bread machine in the order listed.
- Put your bread machine on the dough cycle. When the dough cycle is complete, take the dough out and shape it into a loaf in a loaf pan. (Yes, you can just cook it in the bread machine if you prefer to do it that way!)
- Let rise in a warm place for 30 – 35 minutes or until it’s big and puffy. (To rise it in the oven, turn the oven on till the bottom element gets red, then turn it off. The oven is then just the right temperature to rise bread.)
- Bake at 350 degrees for about 30 – 35 minutes or until nicely browned.
Cover the dough and leave the dough to rest for 10 minutes, then punch it down by kneading it a couple rounds. Allow to rest another 10-20 minutes. Then shape it and put it in a pan … Spray the top of the loaf with cooking spray. Cover lightly; allow to rise about 45 minutes or until it’s big and fluffy. Bake as directed above.