Wheat 'n Yogurt Bread for Bread Machine
"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."
- Ready In:
- 3hrs 10mins
- Ingredients:
- 9
- Yields:
-
1 loaf (2 lb)
- Serves:
- 8
ingredients
- 1 1⁄8 cups water
- 2⁄3 cup plain nonfat yogurt
- 1 1⁄2 cups bread flour
- 2 3⁄4 cups whole wheat flour
- 2 tablespoons dry milk
- 2 tablespoons brown sugar
- 1 1⁄2 teaspoons salt
- 2 tablespoons butter (or margarine)
- 2 1⁄4 teaspoons active dry yeast (or 2 tsp Bread Machine yeast)
directions
-
Follow your breadmaker's instructions regarding how to add ingredients. My breadmaker requests me to do the following:
- 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.
- 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.
- I set my bread maker to 'whole wheat', 'light crust', '2 lb loaf'.
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Loved the flavour, similar taste to sourdough without the work. The top collapsed slightly, but I’ll check the bread maker Insructions to rectify this issue. Will definitely make this again. -
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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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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Here is the booklet you might be looking for. It has this recipe in it.<br/>http://westbend.com/media/catalog/product/doc/l5701a-breadmkr.recipe.bk.pdf -
Excellent recipe for having toast for breakfast. Very easy and baked in the oven after using the ABM.
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RECIPE SUBMITTED BY
Mom of 3.
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