Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, soft and buttery milk and yoghurt bread recipe. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a. This super soft and light bread is made with fresh milk and honey for the perfect tender sweet crumb.
Soft and Buttery Milk and Yoghurt Bread Recipe is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Soft and Buttery Milk and Yoghurt Bread Recipe is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook soft and buttery milk and yoghurt bread recipe using 10 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Soft and Buttery Milk and Yoghurt Bread Recipe:
- Make ready 3 cups all-purpose flour + more for kneading
- Get 2 tsp instant dry yeast
- Get 1/2 cup plain yoghurt
- Prepare 3/4 cup whole milk
- Get 3 tbsp butter, softened
- Make ready 1 large egg + 1 large egg yolk for egg wash
- Prepare 1/4 cup granulated sugar
- Make ready 1 tbsp honey
- Take 1/8 tsp salt
- Take Vegetable oil, as needee
These easy greek yogurt rolls or buns is inspired from our popular easy yogurt bagels recipe. Now there's an easy no yeast buns or rolls recipe made with the same ingredients and it's fantastic! The rolls come out fluffy, most and delicious! The greek yogurt gives a tangy flavor to the bread, making it very similar to sourdough flavors.
Instructions to make Soft and Buttery Milk and Yoghurt Bread Recipe:
- In a large mixing bowl, combine all the dry ingredients, keeping the salt and yeast away from each other. Stir to combine.
- In another medium mixing bowl or large measuring cup, combine all the wet ingredients and whisk or mix thoroughly to combine.
- Make a well in the center of the dry ingredients and pour in the wet ingredients and butter. Mix thoroughly with a spatula until everything is well combined.
- Heavily flour a work surface with flour and oil your hands. Turn the dough out onto the surface and knead to bring the dough together.
- Knead the dough by hand for about 7 - 8 minutes. After kneading, form the dough into a ball and poke it. If it comes back at you, it is done, if not, knead an extra 2 more minutes.
- Lightly oil the mixing bowl you used with oil (It doesn't need washing) and place the dough in. Cover with cling film or a clean kitchen napkin and place in a warm area to rise for about an hour(Do not put in a closed oven, the temperature will be too high, a half closed cabinet or cupboard should do.)1. After about an hour, the dough should have doubled in size.
- With fists, gently punch out the gas from the dough and transfer back to a heavily floured surface. Knead for another 2 minutes and form a ball again.
- At this point, you can shape the dough into any shape or size you want. I did one standard loaf bread by first dividing the dough into two, 1 being twice the size of the other. For the large piece, roll it out with a rolling pin till the dough is flat and long.
- Then starting with the short side, roll the dough into a log seam side down. After stretch it out a bit and place in a standard greased loaf pan.
- For the other dough, I did a braided design by rolling the dough out like before, then divide it into two. Roll each dough with a rolling pin till thin and starting with the long side, roll the dough into a log, after with a sharp knife, split the dough down the middle but not all the way through, braid the dough and seal at the end by just pinching the ends together.
- Cover both doughs again and let rise in a warm place again for 45 minutes. After 45 minutes, the dough should have doubled in size and puffed up nicely.
- With a brush, gently spread the egg wash all over the breads.
- Bake the breads in a preheated oven at 350 degrees fahrenheit on the middle rack for the first 20 minutes and top rack for the last 15 minutes. To check the doneness, check on the top of the bread, if it bounces and is a beautiful golden brown colour, it is done.
- Cool for 3 minutes in the pan run a knife around the edges to loosen it up and take it out of the pan so the bottom doesn't get soggy.
- Serve warm or at room temperature with a drizzle of honey, some butter or jam.(optional). They can also be used for delicious sandwiches. This bread can be reheated in the oven or microwave. It can also be frozen for up to 1 month and refrigerated for up to 1 week for the best taste. Happy baking!
Add enough of the remaining flour as needed to form a soft but workable dough. Once the dough is smooth and elastic, add the butter and continue kneading on medium-low speed until the butter is completely incorporated and the dough is smooth, shiny, and. Scrape sides of bowl, and switch to the dough hook attachment. We usually make sourdough, but sometimes you want a classic white bread - tall and soft and perfect for slicing, toasting and sandwiches. In a big bowl, mix together flour and yeast.
So that’s going to wrap it up for this special food soft and buttery milk and yoghurt bread recipe recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
