Yogurt Wheat Bread Recipes

SIMPLE YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
• Combine flour, baking powder, baking soda, and salt in a small bowl.
• Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

2-INGREDIENT FLATBREAD

Steps:

• In a large mixing bowl, stir the yogurt and flour together. Continue to combine ingredients with your hands until you can form a rough ball.
• Turn out onto a lightly floured counter and knead into a fairly smooth ball. *Don't worry if it's not perfectly smooth.
• Divide into 8 even pieces.
• With a rolling pin, roll pieces into a flat oval.
• If cooking in a non-stick pan: Heat pan over medium heat. Heat ovals for 2 minutes on each side, or until dark brown spots appear.
• If cooking in a cast iron pan: Wipe pan with paper towel and oil. Heat pan over medium heat. Place ovals in pan and heat for a minute and a half on each side or until dark brown spots appear.
• Remove from pan and serve warm.

YOGURT WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice.
• In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan.
• Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

YOGURT WHEAT BREAD

Steps:

• Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes., Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

EASY WHOLE-WHEAT FLATBREAD

Steps:

• Combine the flour, baking powder, salt, and parsley in a medium mixing bowl. Add 1/4 cup yogurt at a time, mixing until the dough is smooth.
• Wrap the dough in plastic and let rest for 30 minutes to an hour.
• Divide the dough into six equal portions.
• Heat a large nonstick skillet or a griddle over medium-high heat.
• Using a rolling pin, flatten each dough ball until it's about 6 inches in diameter. (Dust the dough and your work surface with flour as needed.)
• Transfer the dough to the griddle one piece at a time, then cook for one to two minutes per side, flipping to the second side when you start to see the dough rise. Repeat with the remaining dough balls.
• Serve immediately or let cool, wrap in two layers of plastic and freeze for up to three months.
• Makes 6 flatbreads.

WHEAT 'N YOGURT BREAD FOR BREAD MACHINE

Steps:

• 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'.

YOGURT WHOLE WHEAT BREAD

Steps:

• Add all the ingredients in the order given above making sure that you do not let the yeast touch any of the wet ingredients.
• My machine beeps part way through the process and I added the caraway seed and the no-salt seasoning at that time.
• When the bread is done, using oven mitts, remove the tray from the bread machine and shake the loaf out onto a cooling rack.
• Cool completely before slicing and slather with some Earth Balance vegan margarine, so yummy.
• Bon Appetit!

WHOLE WHEAT YOGURT BREAD

Steps:

• Put all ingredients in a bread machine and set on the dough setting.
• After a few minutes, check the dough. Is it clinging together and starting to form a ball? If not, add 1 Tablespoon of water and let go for a minute longer and check it again. Repeat as necessary.
• When the dough is ready, preheat the oven to 170 F, then turn it off. Put the bread in a bread pan, shaping the top of the loaf to be nicely rounded. Spray the top with cooking spray.
• Set the bread pan in the oven, cover with a clean kitchen towel and let rise for 40 minutes or until the dough is nice and puffy. Gently pull the towel off of the bread (leaving the loaf in place in the oven) and close the oven. Set the oven to 350 F and bake for 45 minutes or so until the bread is nicely golden brown on top.

YOGURT SOURDOUGH BREAD

Steps:

• Mix the starter and yogurt together. Start this dough around 2-3 pm.
• Add the water and whole grain flour and stir.
• Add the bread flour and salt and then incorporate all of the ingredients.
• The dough is wet and rough looking. Let dough set in a covered container for two hours and then fold.
• Two hours later, fold the dough again.
• Allow the dough to rest for one additional hour and then shape. I do a pre-shape and a final shape.
• Place the shaped loaves into floured bannetons and cover with a plastic bag. Then refrigerate for 12-14 hours overnight.
• In the morning, stagger your loaves for baking by taking them out of the refrigerator 30 minutes apart. Then allow them to final proof.
• When done proofing and ready to bake, turn your dough out onto a parchment paper or peel and then use decorative stencils( if you like) and score the dough.
• Bake at 460F/237C for 16 minutes with steam in a well preheated oven with stone/lid or Dutch oven.
• After the steam period, remove the lid and bake for an additional 16-25 more minutes until nicely browned and internal temperature of at least 210F/98C. Turn the loaf in the oven a few times to promote even browning.
• Once your bread is done baking, set it on a cooling grate and pre-heat your oven again for 5-6 minutes and bake the next loaf.