Yoghurt Loaf Bread [Overnight Dough Method]

Soft bread slices with homemade Mango/Passion fruit jam

My first time baking this lovely bread was in July 2011.   This time I baked the same bread but using the overnight dough method.  Really good.  You should try it and keep this recipe.  By the way, original recipe was from Hidehide.

Fresh from the oven - Yoghurt Loaf Bread

Ingredients 

[makes 2 loaves]
Overnight Dough

150 gm bread flour 

150 gm plain flour

3.5  tsp instant yeast

250 ml water

• Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.

Ingredients for Bread Dough

300 gm bread flour

2 tbsp milk powder

3 tbsp sugar

1 tsp  salt

1 small tub [135 gm] yoghurt [natural plain or fruity is okay]
enough water to make a soft dough or not necessary

50 gm butter [2 tbsp]

• Add all the ingredients [except water and butter] to the overnight dough.  Knead until well combined, then gradually add in water [when necessary if the dough is too dry] while kneading until a soft dough is formed.  Knead for about 10 minutes then add in butter.  Continue kneading until soft, smooth, elastic and dough does not stick to the fingers [about 15 minutes on high speed].
• Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
• Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size. 
• Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.

Note:
Always remember that you can toast the homemade bread if it is no longer soft as on the first day of baking.  It still taste good with butter and jam with a cup of hot beverage. See posting on Mango and Passion Fruit Jam for recipe.