Today I tried a new recipe on yogurt bread. I modified from the original recipe, hoping to make it into a flavoured bread.
The result was a little disappointing (referring to my modification) as the flavour is too mild to be noticeable, at least by me. But the texture of the bread is good. Very soft and fluffy, taste a little like the Hokkaido bread. So another bread to add on to my "approved" bread lists for circulation...lol... Since I'm baking bread almost everyday, it'll be insane and totally unsatisfying to the baker, to just have that one or two recipes for rotation.
250g bread flour
100g flavoured yogurt (I've used Mango yogurt)
60g fresh milk
25g egg (about half an egg)
1. Place all dry ingredients into the VM and mix for 10sec using variable speed 5.
2. Add in all wet ingredients and mix for 3 secs to form a dough.
3. Switch to high speed. Knead dough by quickly turning the machine ON and OFF a few times. Stop the machine and use a wet spatula to scrape the dough from sides of container, pulling the dough toward the center of the mixture. Remove spatula and repeat the kneading process until the dough form a ball on top of the blades. Knead the dough for another 3 more minutes.
4. Invert the container over a slightly greased large bowl to remove the dough. Shape the dough into a ball. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
5. When proofing is completed, punch down the bread dough to release the air.
6. Divide the dough into small portions of about 48g. Shape each portion into a smooth ball and placed them into a loaf pan.
7. Cover the loaf pan with a cling wrap and allow the dough to go for second proofing until double its size again.
8. Egg wash the top of the buns and sprinkle some sesame seeds on top of each small bun.
9. Bake in preheated oven at 170-180C for 20 minutes until the top turns golden brown.
10. Remove bread from loaf pan to cool completely.
- This recipe can also be baked into a loaf. I would suggest baking the loaf at 160C for about 30mins.
- The dough is not sticky and is hence good to use for shaping to make into buns.