Friday, September 20, 2013

Yogurt White Bread * 9% Whole Wheat * 優格土司

Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 09/18/2013

This yogurt white bread is perfect for making peanut butter, egg salad, or grilled cheese sandwiches...

Yogurt White Bread (1 loaf) (1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)
(KitchenAid Professional 600 Stand Mixer製作,無stand mixer,也可以像我以前手做麵包揉麵方式製作,差別不大,此麵團須用甩打方式)

  • 2 cups unbleached bread flour
  • 1+1/4 cups unbleached all-purpose flour (I use 30% white whole wheat blend)
  • 1/4 cup plain yogurt
  • 2+1/2 tbsp of extra virgin olive oil (regular olive oil is fine too)

A.將以上幾項,放在KA stand mixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.

  • 1 cup+2 tbsp warm water
  • 3 tbsp brown sugar
  • 1+1/2 tsp salt
  • 1 tsp active dry yeast (not instant yeast/bread machine yeast)(一般商用乾燥酵母,非速酵/麵包機酵母)

Mix all the ingredients from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 5 minutes. It's a sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Transfer it into a greased bowl and cover with a lid or plasstic wrap, then place the bowl in a warm oven with a pan of hot water underneath for fermentation.

Let the dough rise until double/triple in size. Take the dough out and dust it with some flour. Use a roller to roll it out to a rectanglar shape. Roll from one narrow end all the way to the other to form a cylinder, just like you would do with shaping cinnamon rolls. Put it in a greased loaf pan. Spray with some water to keep the crust from drying out during proofing.

Put the pan with the dough in a warm oven with hot water underneath for fermentation. Let rise until double in size.

Preheat the oven to 350F, and bake for 40 minutes. Last 5-10 minutes covered with foil.
Depends on what kind of oven you have, you might need more or less baking time.


  1. 謝謝, Ellen! 沒問題! 很高興在這兒見到你!

  2. Hello, Annie. Your blog has so many good recipes here. I am surely going to try one of them

  3. Thanks, Shobelyn, for stopping by. Ha, I'm always experimenting. Thanks for willing to try them out.


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