Rich Yogurt Bread

Makes: 2 loaves

8 to 8 1/2 cups unbleached all-purpose flour (or use half whole-wheat flour)
2 package active dry yeast
3/4 cup sugar
2 teaspoons salt
1/2 teaspoon baking soda
1 1 2/ cups plain yogurt
1/2 cup water
1/2 cup butter, at room temperature
4 eggs

In a large bowl, whisk together 3 cups of the flour with the yeast, sugar, salt, and soda. heat the yogurt, water, and butter in a saucepan over low heat until the butter melts; the mixture should not be allowed to simmer. Add the yogurt mixture to the flour mixture and blend well. Add the eggs, mix well, and then beat vigorously by had or using the stiff hook of an electric mixer at medium speed for 3 minutes. Stir in enough of the remaining flour to make a stiff dough, approximately 5 cups.

Knead the dough on a floured board (or work it in an electric mixer with a dough hook) until it is smooth and elastic - about 5 to 10 minutes. Place in an oiled bowl and turn the dough over to oil the top. Cover and let rise in a warm place about 1 1/2 hours or until doubled in bulk.

Punch down the dough and divide it in half. At this point you may wish to add cut-up dried fruits, cinnamon, or nuts. Form 2 loaves and place each in a well-oiled 8x4-inch loaf pan, cover, and let rise in a warm place for 45 minutes or until doubled in bulk. Preheat the oven to 375 degrees F and bake the loaves for 25 to 30 minutes, until bread is a rich golden brown. Remove from pans and cool on wire racks.


Recipe from: Stonyfield Farm Yogurt Cookbook

Reader comment: This is an easy, rich-tasting bread that is especially delicious right out of the oven with honey or preserves. My kids clamor for it. The recipe is very versatile, and since it makes two loaves, it's easy to experiment with it, though we love it as is. Add dried fruits, cinnamon, or nuts to the dough, or roll it up with a cinnamon-sugar filling. Or make it into rolls with a cream-cheese filling - delicious! - Carol Forcum - Marion, Illinois

Curried Wheat Bread

Ingredients:

1 tbsp active dry yeast
2 1/2 tsp curry powder
pinch turmeric
1/2 cup water, warm (100-110F)
3/4 cup milk, warm (skim/low fat/whole)
1 tbsp honey
2 tbsp vegetable oil
2 tsp salt
1 cup whole wheat flour
2 - 2 1/4 cups bread flour (not all purpose)

Instructions:

In a large mixing bowl, combine active dry yeast, curry powder, turmeric, water, milk and honey. Stir and let stand for about 5 minutes, until yeast is slightly foamy. Stir in vegetable oil, salt, whole wheat flour and 1 1/2 cups bread flour. Gradually mix in remaining bread flour until dough comes together and pulls smoothly away from the sides of the mixing bowl. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes (This can all be done in a stand mixer with a dough hook attachment, too). Place dough in a lightly oiled bowl, cover with plastic wrap and let rise for 1 1/2-2 hours, or until doubled in size.
Turn dough out onto a lightly floured surface and deflate slightly. Shape into an oblong/rectangular loaf, about twice as long as it is wide. Place on a parchment-lined baking sheet, dust with some flour and cover with a clean dish towel. Let rise in a warm place for 1 hour.
Meanwhile, preheat the oven to 375F.
When loaf has risen, bake for 30-35 minutes, until bread is golden and an instant read thermometer inserted into the bottom of the loaf reads about 200F (loaf will sound hollow when tapped on the bottom).
Cool completely on a wire rack before slicing.

Makes 1 loaf.

Source: Baking Bites

Green Onion Yogurt Bread

Ingredients
1 1/4 cups water, warm and divided (110F)
2 1/4 tsp active dry yeast
1 tsp sugar
1/2 cup plain yogurt (any variety)
2 1/2 tsp salt
3-3 1/2 cups ap flour
1/2 cup chopped green onions (scallions)

Instructions:

In a large bowl, combine 1/4 cup water with yeast and sugar. Stir and let stand for 5-10 minutes, until foamy. Add remaining water, yogurt, salt and 2 cups of flour. Stir until smooth. Add onions, followed by remaing flour 1-2 tbsp at a time, mixing until the dough pulls away from the sides of the bowl. Turn out onto a floured surface and knead until smooth and elastic, about 3 minutes. Place in a lightly oiled bowl to rise for about 1 ½ hours, covered with plastic wrap, until doubled.
Gently turn dough out onto a floured surface. Flatten slightly, then shape into an oblong loaf, 11-12 inches long. Place on a floured baking sheet, cover with a clean dish towel and let rise for about 40 minutes.
Meanwhile, preheat the oven to 400F.
Slash loaf with 3 or 4 diagonal cuts.
Bake at 400F for 35 minutes, until golden brown.
Let cool completely on a wire rack before slicing.
Makes 1 loaf.

Source: Baking Sheet Blog

pita disaster

made pita bread after consultation with wife of an Egyptian resident of our dorm. In fact, most of the cooks from 12th floor diamond head kitchen had asked for her pita bread recipe as it looks yummy whenever she takes out trays of hot pieces from the oven. Others followed and were equally successful. Somehow it did not work for me.. Don't know why, perhaps the yeast was not enough..

The recipe is to take 1 cup of flour, add 2 tsp of yeast, a bit salt and sugar and 2 tst of oil. Add water and make a dough. knead and set aside covered for 1 hour. It should rise!!! then make small pita breads using a rolling pin. Arrange them on a tray. Pre-heat oven on 400 (?) farenheit and bake the breads for 7 minutes on the bottom tray. Then place them on the top rack and change the heat to 450 (?) farenheit and turn the grill/broil on. Cook for 4 minutes. The pita bread will rise and slighly turn brown on the top. Stop the oven and take the tray(s) out. Your pita bread is ready. You can serve now. Or keep it in the fridge for later use.. it is versetile, do whatever you want to do with it.. Eat with curry, or cheese or falafel.. It works as long as it looks like a pita bread..