Ingredients for Country Yogurt Bread
- 4 cups all-purpose flour, plus more for dusting
- Dry Milk
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup warm water (105-115°F)
- Plain Yogurt
- Oil
- Wheat Germ
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How to Make Country Yogurt Bread
- In a large bowl (or bread machine), combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Add yogurt, melted butter, and salt.
- Gradually add flour, one cup at a time, mixing until a soft dough forms. If using a bread machine, select the dough cycle.
- If mixing by hand, knead on a lightly floured surface for 10 minutes until smooth and elastic. Add more flour as needed if dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release air. Divide it in half.
- Shape each half into a 12x10 inch rectangle.
- Roll each rectangle tightly from the short end into a loaf.
- Tuck the ends under and pinch the seams to seal.
- Place the loaves on a greased baking sheet.
- Using a sharp knife, make several 1-inch slashes across the top of each loaf.
- Brush the loaves with the beaten egg white.
- Let rise again for 30-45 minutes, or until almost doubled.
- Brush with egg white a second time.
- Bake at 400°F (200°C) for 30-40 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
4g
Carbs
7g
