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:
- 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.
- Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated.
- Add in butter, and continue to knead till you achieve a smooth dough.
- Divide the dough into 2 equal portions. Round the dough and cover the dough and rest for 15 mins.
- Shaping~~ roll the dough into a rectangle, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
- 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)
- Preheat the oven at 180°C.
- Brush milk on the surface.
- Bake for 35-38 minutes.( It depend on the oven, please adjust the baking time accordingly.)
Happy Baking!
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