Yogurt bread

Updated at: Thu, 17 Aug 2023 08:47:15 GMT

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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)

Step 5

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.

Step 6

Cover again with the shower cap (if you have one), pulling it up to give the dough space to rise. If you don’t have a shower cap, place the tin in a plastic bag and tie shut. Place the tin in the warm location used in step three above.

Step 7

After about 15 minutes rising time, heat the oven to GM7 / 220C / 425F. Leave the dough to rise for about a further 15 to 20 minutes, until it’s just springing back when pressed.

Step 8

Bake for about 35 minutes.

Step 9

When it is done it should turn out of the tin and sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.

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