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Saturday, July 23, 2011

YOGHURT BREAD LOAF [STRAIGHT DOUGH METHOD]


This is another good loaf bread recipe worth baking for the family. Soft and light bread.  Thanks to Hidehide. The quantity here is to make two loaves and the quantity in red is for 1 loaf.  Can refer my other recipe on Home Baked Loaf Bread [see post].
Ingredients [Quantity in red is for 1 loaf]
[makes 2 loaves]
480 gm bread flour [240 gm]
120 gm plain flour [60 gm]
2 tbsp wholemeal flour [1 tbsp]
9 tsp skimmed milk powder [4.5 tsp]
3 tbsp castor sugar [1.5 tbsp]
1.5 tsp salt [3/4 tsp]
3.9 tsp [12gm] instant yeast [2 tsp]
250 ml warm water [125 ml]
135 ml yoghurt [70 ml]
2 tbsp [30 gm] butter [1 tbsp]
Step 1 -  Dough ready to proof
Step 2 - Dough already double in size after 20-30 minutes
Step 3 - Punch down, roll and fold into 3 
Step 3 - Roll dough into rectangle and roll swiss roll from both ends 
Seal the edges and roll as above. Put in tin to proof 
Leave to proof for 40-50 minutes 
Dough risen to 80% of tin ready for baking 
  1. Using a food processor or mixer, pour in water and add in yeast in the mixing bowl.  Leave for about 5 minutes to froth.  Then add sifted flour, milk powder, salt and sugar.  Start machine to knead ingredients on medium speed into a soft dough [about 5 minutes].  Add in yoghurt, continue kneading for another 5 minutes.
  2. Then add in the butter.  Continue kneading till dough is soft and smooth [takes about 20 minutes].  Remove mixing bowl and cover to proof for about 20 minutes or until double in size.
  3. Punch down dough and roll into a ball.  Divide dough into 2 portions [for 2 loaves]. Take 1 portion, roll flat in rectangular shape, fold to centre from left and right, then roll flat into a long rectangular shape.  Roll up swiss roll, seal the edges and put into a greased Pullman's tin.  Leave to proof for 40-50 minutes [or until it rises to 80% of the tin]. Do the same for the other portion.
  4. Preheat oven at 180 degrees C and bake bread on lower rack for about 25-30 minutes.  Remove bread from oven and baking tin immediately to cool on rack before storing.

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