Yogurt Bread (Bread Machine)

Beth Hensperger; eat it the day it is baked

• Ready In: 3 hrs 45 mins
• Yields: 1 loaf

Ingredients

• 1 1/2 Pound Loaf

• 3⁄4 cup water
• 1  cup plain yogurt (whole milk yogurt)
• 3 1⁄2 cups bread flour
• 1  tablespoon gluten
• 2  teaspoons salt
• 2  teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)

• 2 Pound Loaf

• 1  cup water
• 1 1⁄2 cups plain yogurt (whole milk yogurt)
• 4 3⁄4 cups bread flour
• 1  tablespoon gluten, plus
• 1  teaspoon gluten
• 2 1⁄4 teaspoons salt
• 2 1⁄2 teaspoons fast rising yeast (or 1 T. bread machine yeast)

Directions

1. Add all the ingredients to the pan according to the order in the manufacturer's instructions (author puts 3 1/4 cup flour in for the 1 1/2 pound loaf, 4 1/2 cup flour for the 2 pound loaf, and sprinkles the rest in over the dough ball as needed, since yogurts have different consistencies).
2. Set crust on Dark and program for the Basic cycle; press Start.
3. The dough ball will be slightly sticky, but it will smooth out after the kneading.
4. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.