Yogurt bread

Overview

Yogurt is used as a bread flavoring agent, and it has the function of a water-retaining agent. The bread made has a soft texture, accompanied by the fresh grassland milk aroma. It is not an exaggeration to say that it is as smooth as mutton fat jade!

Tags

• baking
• children
• breakfast
• butter
• egg
• high gluten flour
• honey
• white sugar
• yeast
• yogurt
• salt

Ingredients

Steps

1. 1 Pour all the ingredients except butter and honey into the bread bucket

   

2. 2 Use chopsticks to break up the flour and let it sit for 5 minutes to allow the flour to fully absorb the water

   

3. 3 Start the dough kneading program and start kneading the dough

   

4. 4 After kneading the dough for 20 minutes, take out the dough and add butter and knead

   

5. 5 Knead into a film state

   

6. 6 Let the kneaded dough ferment once for about 60 minutes. Use your fingers to poke a hole on the surface of the dough without shrinking. The fermentation is complete

   

7. 7 Take out the dough and knead it until deflated. Divide it into small doughs of the same size. Cover with plastic wrap and let rest for 15 minutes

   

8. 8 Made into horn packaging tray

   

9. 9 Carry out secondary fermentation until about 2 times

   

10. 10 Preheat the upper and lower heat to 180 degrees, place the baking pan on the middle shelf and bake for about 25 minutes before taking it out of the oven

    

11. 11 After taking it out of the oven, quickly brush on the prepared honey juice (honey: water is prepared at a ratio of 1:1)

    

12. 12 Take a look at the internal organization

    

13. 13 Not bad!