Yogurt Bread Loaf

There are some leftover yogurt in the fridge, so I used it to make this soft and fluffy loaf. 

 Yogurt Bread Loaf

Tangzhong/water roux ：

20g  Bread Flour  

100g  Water  

Bread Dough：(450g Loaf Pan)

240g     Bread Flour 

60g       All Purpose Flour

20g       Sugar 

3g         Salt

60g      Plain Yogurt

120g    Cold milk

60g      Tangzhong

3g        Instant Dry Yeast  

25g -30g   whole Egg (1/2 egg)

25g     Butter

Method:

1. Make the Tangzhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.
2. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. 
3. Add in butter, and continue to knead till you achieve a smooth dough.
4. Divide the dough into 2 equal portions. Round the dough and cover the dough and rest for 15 mins. 
5. Shaping~~ roll the dough into a rectangle, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
6. Cover the dough and ferment for 1-2 hours or until the dough fills 90% of the loaf tin. (It depends on the room temperature)
7. Preheat the oven at 180°C.
8. Brush milk on the surface.
9. Bake for 35-38 minutes.( It depend on the oven, please adjust the baking time accordingly.)

Happy Baking!