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    You are in: Home / Recipes / Wheat 'n Yogurt Bread for Bread Machine Recipe
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    Wheat 'n Yogurt Bread for Bread Machine

    1/3 Photos of Wheat 'n Yogurt Bread for Bread Machine

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    AngieME's Note:

    This is my go-to recipe for my bread machine. I make a couple loaves every week. The recipe came in the booklet along with my machine...I wish I could find that booklet but luckily I wrote the recipe down. Since I'm messy with flour, I like to only measure these ingredients occasionally. I like to measure out all the dry ingredients, except the yeast, and store in a gallon-size baggie in the freezer. I make all at once about 6 baggies, so when I want to make a quick loaf before I go to bed, I just have to add the water, yogurt, my baggie of dry ingredients, the butter, and yeast. It's SO convenient.

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    Ingredients:

    Serves: 8

    Yield:

    loaf (2 ...

    Units: US | Metric

    Directions:

    1. 1
      Follow your breadmaker's instructions regarding how to add ingredients. My breadmaker requests me to do the following:.
    2. 2
      Add liquids to the bread pan first, then dry. Level the dry; quarter the butter and add to corners. Make an impression in the center of the dry ingredients and add the yeast.
    3. 3
      If bread collapses during the baking period, next time add 1 or 1 ½ tablespoons vital wheat gluten to the recipe to prevent from happening again.
    4. 4
      I set my bread maker to 'whole wheat', 'light crust', '2 lb loaf'.

    Ratings & Reviews:

    • on March 13, 2011

      55

      Delicious tall loaf with a tender inside crumb! I used sour cream instead of yogurt because I forgot to buy it! I added 1/2 cup toasted sesame seeds (because I like them), 3 scant tablespoons vital wheat gluten, and 1 teaspoon lemon juice to extend the shelf life of the bread. Also, I had to add an additional 1/4 cup water to make a smooth dough ~ After a 30 minute rise in a Pyrex loaf pan, I baked the loaf at 350F for 40 minutes. Made for Spring PAC 2011.

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    • on August 12, 2013

      55

      This is the exact recipe in my West Bend Hi Rise user guide, 2 lb. loaf: it suggests adding vital wheat gluten if you experience falling in the middle, I used the ratio of wheat and bread flours suggested in the recipe, but I went ahead and added the gluten. I replaced 1/2 tsp salt with Morton's salt substitute and went a little shy on the butter, replacing with applesauce. I thought it was an excellent loaf, perhaps a tad dry on day 2, but it does have a fairly high ratio of wheat flour, very healthy . Next time I may add a little more oil and/or applesauce. I think for sandwiches it is best sliced quite thinly. It did slice very nicely, and I imagine it will make yummy toast. I haven't tried freezing it yet, so I can't comment on how well it freezes. It made a nice tall loaf, and the light setting for my ABM was exactly the way I like it. I'll make this often, I'm sure, I was quite pleased with this recipe!

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    • on February 10, 2013

      Here is the booklet you might be looking for. It has this recipe in it.
      http://westbend.com/media/catalog/product/doc/l5701a-breadmkr.recipe.bk.pdf

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Wheat 'n Yogurt Bread for Bread Machine

    Serving Size: 1 (129 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 288.7
     
    Calories from Fat 43
    14%
    Total Fat 4.7 g
    7%
    Saturated Fat 2.3 g
    11%
    Cholesterol 9.9 mg
    3%
    Sodium 488.0 mg
    20%
    Total Carbohydrate 53.7 g
    17%
    Dietary Fiber 5.3 g
    21%
    Sugars 5.8 g
    23%
    Protein 10.0 g
    20%

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