YOGHURT LOAF BREAD

IMG_9253.JPG

This latest bake using normal bread flour, shaped in one large swiss roll

IMG_9240

Amazing height!

IMG_9115

IMG_9137

IMG_9152

IMG_2853.JPG

Add 60g of chopped cranberries for variation

YOGHURT LOAF BREAD
INGREDIENTS:
300g Japanese Kobe Bread Flour
30 g sugar
3g instant yeast (1/2 tsp + 1/4 tsp)
3g salt
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)

Method:
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?

 

IMG_9249.JPG

5 Comments »

  1. Rowena said

    If use bread maker, pls advise on the steps. TIA.

    Like

    • jeannietay said

      Put in the liquid/wet ingredients (except butter) first, followed by the flour/dry ingredients. Make a hole in the centre of the flour and place the yeast in. Knead until the dough is smooth before adding the butter.

      Like

  2. Sa said

    Can I use regular bread flour ?

    Like

  3. […] Recipe modified from: Jeannie Tay’s Blog […]

    Like

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: