Easy Yogurt White Bread Loaf recipe yields pillow soft, light, fluffy bread with only a few basic ingredients. It’s perfect for sandwiches or beautiful toasts spread with butter and jam. The best bread recipe for breakfast ever.
What Is Yogurt White Bread Loaf?
This homemade white bread loaf recipe is easy to follow and requires a minimum of ingredients from your kitchen. It’s heavenly delicious and perfectly made with a light, airy and fluffy texture.
It has a similar texture as Japanese milk bread (Shokupan), but is made with a different baking method. The bread dough was prepared with a sponge dough composed of bread flour, greek yogurt, water and instant yeast. Adding yogurt helps to create a softer, lighter and fluffier bread simply.
Unlike other sweet white bread, this yogurt bread tastes slight saltness and packed a natural flavor from the greek yogurt. You may have it for sandwich bread, or a beautiful toast with jam and butter.
Ingredients For Yogurt White Bread Loaf
Yogurt Sponge Dough Ingredients:
- Bread Flour
- Greek Yogurt
- Water
- Instant Dry Yeast
Main Dough Ingredients:
- Whole Piece Of The Sponge Dough
- Bread Flour
- Caster Sugar
- Instant Dry Yeast
- Salt
- Water
- Unsalted Butter
How To Make Yogurt White Bread Loaf?
Let’s start the whole process with a yogurt sponge dough.
First, combine all sponge dough ingredients in a mixing bowl and knead it into a smooth dough with a stand mixer. Transfer the dough to an airtight container, cover and refrigerate for 15 to 18 hours.
On the next day, make the main dough by combining the sponge dough with the rest of the ingredients except butter in a bowl. Knead the dough into smooth, then add butter. Keep kneading for 10 more minutes until it becomes more smooth and elastic.
Frist Proof. Cover the dough and let rise for 1 hour in a warm place until it has doubled in size. (You may leave the dough in a closed microwave and place a cup of hot water aside).
Shape The Dough. Transfer the dough to a work surface, gently press to release air. Divide the dough into 3 equal pieces. Round each into a ball and let them rest for 10 minutes with plastic wrap covered.
Roll out each dough into a 6×9 inches rectangle, fold two sides lengthwise to the middle and roll it up. Pinch edges to seal.
Second Proof. Transfer the dough to a baking pan greased with butter.
Cover and let rise for 45 minutes to 1 hour in a warm place until it has doubled in size.
Bake. Preheat the oven to 356°F (180°F), and bake for 35 to 40 minutes.
Tips
- Before you start the whole process, make sure the instant dry yeast is within the expiration date.
- Bread flour can’t be substituted with all-purpose flour. They’re two different things.
- Make yogurt sponge dough beforehand, and refrigerate it for 12 to 15 hours to get the best proofing result.
- You may knead the dough with a stand mixer or your hands. If hand kneading the dough, it is easier to handle when you grease your hands with butter.
Let bread cool down completely before storing it in an airtight bag or container. It stays fresh and soft for 5 days at room temperature. You may also refrigerate it for up to more than a week.
More Bread Recipes You May Like.
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Yogurt White Bread Loaf
Easy Yogurt White Bread Loaf recipe yields pillow soft, light, fluffy bread with only a few basic ingredients. It's perfect for sandwiches or beautiful toast spread with butter and jam. The best bread recipe for breakfast ever.
Ingredients
Sponge Dough
- 1 1/4 cup (150g) Bread Flour
- 2 tablespoons (35g) Greek Yogurt
- 1/3 cup (70g) Water
- 1/2 teaspoon (1.5g) Instant Dry Yeast
Main Dough
- Whole Piece Of The Sponge Dough
- 1 cup (100g) Bread Flour
- 1 tablespoon (15g) Caster Sugar
- 1/2 teaspoon (1.5g) Instant Dry Yeast
- 1/2 teaspoon (3g) Salt
- 1/3 cup (70g) Water
- 1 1/3 tablespoons (20g) Unsalted Butter
Instructions
Sponge Dough
- Add bread flour, greek yogurt, water and instant dry yeast to a mixing bowl. Combine well and knead the dough with a stand mixer for 5 minutes on medium-high speed until smooth.
- Transfer the dough to an airtight container, cover and refrigerate for 15 to 18 hours.
Main Dough
- Combine sponge dough, bread flour, sugar, instant dry yeast, salt and water in a large mixing bowl, and knead the dough with a stand mixer for 5 minutes on medium-high speed until incorporated. Add butter, and keep kneading it for 10 minutes until smooth and more elastic.
- Cover the dough and let rise for 1 to 1.5 hours in a warm place until it has doubled in size. (You may leave the dough in a closed microwave and place a cup of hot water aside).
- Transfer the dough to a work surface, gently press to release air. Divide the dough into 3 equal pieces. Round each into a ball and let them rest for 10 minutes with plastic wrap covered.
- Roll out each dough into a 6x9 inches rectangle, fold two sides lengthwise to the middle and roll it up. Pinch edges to seal. Transfer the dough to a baking pan greased with butter. Cover and let it rise for 45 minutes to 1 hour in a warm place until it has doubled in size.
- Preheat the oven to 356°F (180°F), and bake for 35 to 40 minutes until golden brown on the surface.
- Remove the bread from the oven and unmold it once it is cold enough to handle. Let bread cool down completely on a wire rack.
Nutrition Information:
Yield:
1Serving Size:
LoafAmount Per Serving: Calories: 1223Total Fat: 18.6gSaturated Fat: 10.5gCholesterol: 42mgSodium: 1293mgCarbohydrates: 227.6gFiber: 7.6gSugar: 13.8gProtein: 31.7g