This yogurt bread is my daughter’s favorite bread currently. I make a smaller (1 1/2 pound loaf) so that it stays fresh. This recipe is straight out of The Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine, which I bought based on Amazon reviews and have loved! But this has become our daily bread, so to speak.
If I’ve just made the yogurt and still have the whey left from draining it, I use that instead of water. (The whey doesn’t go to waste otherwise though–my dogs and chickens love it!) Her recipe all call for gluten but I haven’t found any yet and have to say the loaves come out fine without it!
Yogurt Bread
Ingredients
- 3/4 cup water or whey
- 1 cup plain yogurt I use whole milk
- 3 1/2 cups bread flour
- 2 tsp salt
- 2 tsp SAF yeast or 2 1/2 tsp bread machine yeast
Instructions
- Combine all the ingredients in your bread machine and turn it on.
I have not tried whole wheat flour.
Have you tried using whole wheat flour with success?
Thanks for catching that. It should be 2 1/2 teaspoons. I’ve corrected it in the recipe above.
I printed out your recipe for Yogurt Bread and noticed that for the yeast it says :2 tsp SAF yeast (or 2 1/1 tsp bread machine yeast). How much is the bread machine yeast?