Yogurt bread

All thanks to the little one, I have found another bread recipe that is both suitable and easy to bake. It’s also a bonus that they are really, really very soft!!!

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The other day, I was mentioning how Faith does not want to drink milk anymore to my Church’s cell group members and one of them, an early childhood educator, shared a recipe with me. It’s from her coursemate who always feeds them with bread and other goodies. So I popped over to the link and love the ingredients used – yogurt and milk! They are what Faith needs now!

To make the bread more substantial in terms of taste and nutrients, I have added 1/2 tablespoon of Chia seeds and 1/4 cup of raisins.

This is my version:

(A)20131204-162016.jpg
250g bread flour
15g castor sugar
3g salt
3g yeast

(B)
100g flavoured yogurt ( I used Yoplait’s yogurt @ room temperature)
60g fresh milk (at room temperature)
25g egg (about half an egg)

(C)
30g butter at room temperature

(D)
1/2 tbsp Chia seeds
1/4 cup raisins

1. Place ingredients in (A) into the standmixer and using a dough hook, mix them for about 10 seconds.

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2. Add in ingredients in (B) and mix, on medium speed, until a dough is formed.

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3. While continuing to mix, add in (C) and mix on high for about 5 minutes. Towards the end of the mixing, add (D). When the dough does not stick to the sides of the bowl anymore and has passed the window pane test, it is ready.

4. Turn out the dough and give it a final few kneads, shape it into a ball and place it into a lightly greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).

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5. When proofing is completed, punch down the bread dough to release the air.

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6. Divide the dough into small portions of about 70g. Shape each portion into a smooth ball and placed them into a loaf pan.

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7. Cover the loaf pan with a cling wrap and allow the dough to go for second proofing until double its size again.

8. Egg wash the top of the buns.

9. Bake in preheated oven at 170-180C for 20 minutes until the top turns golden brown.
10. Remove bread from loaf pan to cool completely.

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I suspect I will be using this basic dough for other flavours! Yay!

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And this is Faith, enjoying {shredding} the yogurt bread.

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