Prep 10 mins
Cook 30 mins
This makes a very nicely textured, tender loaf.
Make and share this Country Yogurt Bread recipe from Food.com.
- 4 1⁄2 cups flour
- 1⁄3 cup dry milk
- 2 (1/4 ounce) packages yeast
- 1 1⁄2 teaspoons salt
- 1 1⁄4 cups water
- 1⁄2 cup plain yogurt
- 3 tablespoons oil
- 1⁄4 cup wheat germ (optional)
- 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.
Yummy! Crust was not too hard, not too soft. I used one cup whole wheat and one tablespoon gluten flour. No wheat germ on hand and it made no difference. Perfect texture. Will make again, maybe try this recipe for rolls. Thank you for a great recipe.
An excellent recipe that produces a soft loaf. I formed mine into baguettes, and they were beautiful (as well as delicious). also left out the milk powder, and the bread was fine.
This was a very nice bread and a forgiving dough. I had actually let it overrise after the loaves were formed, and it still ended up delicious. I used buttermilk powder instead of milk powder (because that was all I had) and also substituted about 1 cup whole wheat flour. I think that improves the flavor. I also omitted the egg wash. The bread had a beautiful crust, and even three days later, left sitting on the cutting board, it's soft inside and crusty outside. Slices very well for sandwiches.