Whole Wheat Yogurt Bread
Soft, fluffy homemade bread that stays soft and fluffy for days … a bread machine recipe
A while ago, I posted my dad’s soft and wonderful yogurt bread recipe, which is truly wonderful, but as time went on and many many many loaves of bread were made in my house, I adjusted my own go-to bread recipe to incorporate a little yogurt. Not only does the yogurt add a slight sour-dough sort of “tang” to the bread, it keeps it perfectly soft and perfect for several days.
I took some of this bread down to my friend’s lake house one weekend and they kept asking what special spice was in the bread. I am so used to the flavor of this bread, it took me a while to figure out that it was the yogurt they were tasting. Perhaps it’s the probiotics in the yogurt? I am not quite sure what it is, but yogurt is bread magic–it adds a really nice flavor and a perfect texture to homemade bread.
I make a loaf of this bread every Sunday so we can have toast for breakfast most of the week. We do usually eat it up by Wednesday or Thursday, so I have to make a new loaf one of those nights, but there have been a couple times I was still making toast off the same loaf on Friday morning and it was still just about as soft and fluffy as it was on Monday. It is great for sandwiches, too, because it doesn’t fall apart.
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 Tablespoon sugar
- 1 Tablespoon active dry yeast
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup plain nonfat yogurt
- 2/3 cup water + 1/4 cup or so more
- Put all ingredients in a bread machine and set on the dough setting.
- After a few minutes, check the dough. Is it clinging together and starting to form a ball? If not, add 1 Tablespoon of water and let go for a minute longer and check it again. Repeat as necessary.
- When the dough is ready, preheat the oven to 170 F, then turn it off. Put the bread in a bread pan, shaping the top of the loaf to be nicely rounded. Spray the top with cooking spray.
- Set the bread pan in the oven, cover with a clean kitchen towel and let rise for 40 minutes or until the dough is nice and puffy. Gently pull the towel off of the bread (leaving the loaf in place in the oven) and close the oven. Set the oven to 350 F and bake for 45 minutes or so until the bread is nicely golden brown on top.
Cooking time may vary depending on the preheat time for your oven. My oven takes 6 minutes to preheat. Allow about 40 minutes of baking time once the oven is heated.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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