YOGHURT LOAF BREAD
300g Japanese Kobe Bread Flour
30 g sugar
3g instant yeast (1/2 tsp + 1/4 tsp)
1 egg (60g)
100g plain yoghurt
50g full cream milk -reserve 20ml to add only when needed
30g unsalted butter (soften)
Baking pan size: 8” x 4” x 4” (20 x 10 x 10cm)
Baking temperature : 170C Baking Time: 40-45 minutes (indicative only)
1. Place all dry ingredients into the stand mixer. Try to place the sugar, salt and yeast in separate spots so that they are not touching.
2. Mix yoghurt with 30g milk and egg and mix well before pouring into the mixer. Start kneading the dough. If the dough is too dry, slowly add the reserved 20g milk until a soft dough is formed. Knead until dough is smooth and pliable then add the butter. Continue kneading until dough pass the window pane test.
3. Pour into a lightly floured work top and divide dough into 3 pieces and shape into a swissroll. Place into greased pan and allow dough to rise to double it’s original size.
4. Bake in a preheated oven for 40-45 minutes at 170C until golden brown. Remove from oven, leave it to cool for a while before unmoulding the bread.
Notes: 1) I used a Kenwood Titanium Major to knead for 20 minute at speed 2-3. It won’t work if your dough is not smooth and pliable enough. It must pass the window pane test.
2) Also proof it well before baking. I let it proof in a warm oven with a glass of hot water until it reaches 80-90% of its original size.
3) Do not over baked it. This is important for all kinds of bread. I noticed if I bake bread until too brown, the bread crust is hard and rubbery the next day. I guess that’s the reason why sometimes we get our loaves from the bread man with the crust sliced off?