SOFT YOGHURT BREAD

 

Ingredients 

620g of strong bread flour

300g of natural Yoghurt 

30ml of extra virgin Olive oil

1 tablespoon of salt

1 tablespoon of Sugar

2 tablespoonful of dry yeast

130ml of warm water

Extra flour for dusting 

 

Method 

Add the salt to your mixer , then the flour, Sugar and dry yeast. Mix everything together and add the Yoghurt  and olive oil.

Using a Mixer

Attach the bread hook to the mixer and start mixing the dough.

Gently add the water and mix for 10-12 minutes .

Mix till you have a glossy and stretchy dough. 

By Hand

Transfer all the ingredients as per earlier instructions into a bowl. Using your clean washed hands , mix everything together till you form a soft dough. Flour a clean surface and knead the dough for about 20 minutes or until you have a stretchy, glossy and smooth dough. 

Proofing

Once you've achieved the perfect bread dough, transfer to a bowl and cover with an oiled cling film.

Place the bowl in a warm place to proof for an hour. 

Tip

For a quicker rise, place it near a warm Oven.

Once the bread dough has doubled in size, transfer it again to a clean floured surface. Knead the dough again, divide it into 2 equal parts and roll them into an oblong shape. 

Oil the bread tins and place the oblong shaped dough in each tin. Cover again with an oiled cling film (this prevents the bread dough from latching onto the cling film) and leave it to double up in size again. This should take about 45 minutes to an hour.

Pre heat your Oven, at least 10 minutes before your bread dough is ready to 180*c

Once the bread has doubled up in size, remove the cling film and place it in the middle of your Oven and bake for 25-30minutes or until you hear a hollow sound when tapped.

This soft Yoghurt bread works perfectly with extra virgin Olive oil and balsamic vinegar. Serve with a Tomato , Avocado and Onion salad. 

Find more inspiring recipes , like this Feta and Watermelon salad, on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe.

Enjoy 

All photos and recipes are by the owner of this blog.