Greek Yogurt Bread
Sometimes all you really need is a really great tasting white bread. Check out this big fluffy loaf of Greek Yogurt Bread! This is a simple white bread with wonderful flavor. Much like my Grandma used to make.
My daughter loves this bread for morning toast with jam or tasty sandwiches for lunch. Good old fashioned white bread but with the added benefits of Greek yogurt. The theory is that as the dough ferments it helps to make the wheat more digestible and I'm a believer.
I've always had trouble digesting simple white breads, cakes and pastries. Now I know that by adding a sourdough starter or yogurt to my bread recipes I can enjoy them so much more knowing I won't have terrible heartburn later.
Greek Yogurt Bread can be made with or without the egg too. I like that the egg adds protein and helps to leaven the bread making it super easy to rise and extra fluffy.
If you are looking for a great white bread, look no further. This tasty Greek Yogurt Bread is the loaf you need to fulfill your PB&J, tuna salad or egg salad sandwich dreams! Did I mention how great this bread is simply sliced with lots of butter and honey?
Happy Bead Baking!
Greek Yogurt Yeast Bread
2 1/2 cups all purpose flour + 1/4 cup for kneading
1/2 cup bread flour
1 cup + 2 tablespoons warm whey or water - about 100 degrees
2 teaspoons active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/2 cup Greek Yogurt
1 beaten egg
1 tablespoon vegetable oil
1 teaspoon cornmeal for topping
Mix all of the dry ingredients then add the vegetable oil, yogurt and beaten egg.
Slowly add a cup of the warm whey while the mixer is running on low speed until the dough begins to come together adding more if you need it a tablespoon at a time. You can add a bit more flour if you go over and it gets too sticky. Let the mixer knead the dough 7-8 minutes more.
Now scrape the dough out of the mixer and onto a floured board. Knead the dough for a minute or two then shape it into a ball. Roll it around in a large bowl with a little good quality oil to coat it and cover it with plastic wrap to rise for about 1 1/2 hours.
After the dough has risen to approximately double in size you can form your loaf by kneading a few times then rolling the dough up like a newspaper and pinching closed the seem. Check out my tutorial for Soft Sprouted Wheat Multigrain Sourdough Sandwich Bread to learn more about rising and forming the loaf.
Let the dough rise in the loaf pan covered loosely with plastic wrap that has been sprayed with oil for about 30 minutes to 1 hour while preheating your oven to 375 degrees.
After the dough has risen 1/2 inch or so above the rim of your loaf pan, remove the plastic wrap, gently brush the top with melted butter, sprinkle the top with cornmeal and then put it on the middle rack in the preheated oven for 25-30 minutes. It will rise even more in the oven so be sure it's not too close to the top element. Turn the loaf front to back halfway through to ensure even baking and color. When it's done it will sound quite hollow on top when tapped.
Brush it again with melted butter and let it cool for about 10 minutes before loosening it from the pan and cooling it on a wire rack. Let cool at least 45 minutes before slicing.