YOGURT BREAD
Make and share this Yogurt Bread recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 3h10m
Yield 2 lb loaf
Number Of Ingredients 9
Steps:
- Add all ingredients to bread machine in this order.
- Cook on basic cycle.
- Enjoy!
SIMPLE YOGURT BREAD
This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.
Provided by ASweeney
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 58.1 g, Cholesterol 49.7 mg, Fat 2.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 634.1 mg, Sugar 34 g
YOGURT HERB BREAD
Slices from these high, savory loaves always seem to vanish quickly from a buffet. An enticing combination of herbs makes a distinctive flavor folks rave about. -Carol Forcum, Marion, Illinois
Provided by Taste of Home
Time 55m
Yield 2 loaves (32 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120°-130°. Add to flour mixture; mix well. Stir in oil, herbs and enough of the remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts :
YOGURT FLATBREAD
Flatbreads are great to have on hand because they are so versatile. They can be made into sandwiches, cut into smaller pieces to serve with hummus or spreads or even made into breakfast wraps. This dough is really simple to put together and can be prepped in a couple of ways. You can make the dough and either freeze it until you are ready to cook the flatbreads or cook the flatbreads right away and then freeze them. Either way, you are set up to have flatbreads whenever you want. Since I'm meal prepping these flatbreads, I like to keep the flavors really neutral, but you can absolutely customize this recipe by adding spices to the dough or brushing the flatbreads with an herb-garlic butter or sprinkling with za'atar after removing them from the pan.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 12 flatbreads
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
- Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
- Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
- To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
- Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
- When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
- To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.
COUNTRY YOGURT BREAD
Make and share this Country Yogurt Bread recipe from Food.com.
Provided by LoveBakedIn
Categories Yeast Breads
Time 40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 8
Steps:
- The flour amount is approximate, add more or less to form a nice dough.
- Make the bread dough using your favorite method. I just dump it all in my bread machine and set to the dough cycle. You can also mix the dough using the traditional method of heating the liquid and adding the yeast, proofing, and then mixing in the dry ingredients. If using this method knead about 10 minutes and let the dough rest about 10 minutes.
- When the dough cycle is complete, place dough onto floured surface and divide into 2 equal pieces.
- Form into loaves by rolling each piece into a rectangle about 12x10 inches. Starting at short end, roll tightly into a loaf. Tuck ends and pinch seams to seal.
- Place on greased baking sheet.
- With a sharp knife, make slashes in the top of the loaves about an inch apart. Brush with egg white.
- Let rise until double, about one hour.
- Brush with the egg white again before baking.
- Bake at 400°F for 30 minutes.
EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
Steps:
- Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
- Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
- Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
LEMON YOGURT BREAD
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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EASY YOGURT BREAD : HOW TO MAKE BREAD WITH YOGURT
From 100krecipes.com
Servings 10Total Time 1 hrCategory Breakfast, Brunch, Dessert, Dessert, Bread
- Preheat the oven to 350F. Grease a loaf pan with non-stick cooking spray or line with parchment paper.
- In a bowl, mix together the dry ingredients (all-purpose flour, granulated sugar, baking powder, baking soda, and salt.) Set aside.
- In another large mixing bowl, combine vanilla-flavored yogurt, eggs, and vanilla extract using a whisk. Then, slowly add the dry ingredients in a few additions. Mix after each addition. Don't overmix the batter.
- Transfer the batter to the prepared loaf pan. Spread evenly. Bake in the preheated oven for 40-50 minutes or until ready. Check the readiness of the easy yogurt bread using a toothpick inserted in the center, if it comes out clean - the bread is ready. Let it cool to room temperature on a cooling rack. Then, remove from the loaf pan, slice, and enjoy!
EASY YOGURT BREAD THAT ANYONE CAN MAKE - FUSS FREE …
From fussfreeflavours.com
4.9/5 (22)Total Time 1 hr 40 minsCategory Baking, BreadCalories 161 per serving
- Pour the water into the bowl of a stand mixer, if you have one. Don’t worry if you don’t, just use a large mixing bowl. Add the yeast and swirl to dissolve.
- Add the yogurt and mix into the water, then add the flour and salt. If using a stand mixer, mix using the dough hook on a low speed for about 5 minutes, until smooth and stretchy.If you’re not using a stand mixer, mix with your hand in the bowl until the dough has come together, then turn out and knead on the work surface until it has become a smooth, pliable, stretchy dough. This will take about 8 to 10 minutes.
- If kneading by hand put the dough back in the bowl then cover with cling film (or a plastic shower cap) and leave to prove until doubled in size (in a warm place for about 35 mins)
- Turn the dough out onto a floured work surface. Butter a 1lb loaf tin – I find that butter works much better than oil and the loaf comes out of the tin much easier. Fold the dough into thirds, and then roll into a tube as long as the loaf tin.
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