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."
 
Wheat 'n Yogurt Bread for Bread Machine created by KerfuffleUponWincle
Ready In:
3hrs 10mins
Ingredients:
9
Yields:
1 loaf (2 lb)
Serves:
8
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ingredients

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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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  1. 2113pines
    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.
     
  2. jaybee chef
    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!
     
  3. jaybee chef
    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!
     
  4. SunnyZ
    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
     
  5. adopt a greyhound
    Excellent recipe for having toast for breakfast. Very easy and baked in the oven after using the ABM.
     

RECIPE SUBMITTED BY

Mom of 3.
 
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