Super Super Super Soft and Moist Yogurt Bread

When I saw this recipe at Cookpad, I tell myself that I have to bake this recipe!!!

Why? I'm sorry that my reason is kind of lame. I wanted to bake this because of this month Little Thumbs Up event with YOGURT theme. So lame!!! Glad that you can't see me and my tongue sticking out of my face.

You know what? I think it is good that I have been lame... Being lame has made me discover this super soft yogurt bread!!!

Super soft!!! You have to believe me. It is!!! It is moist, springy and tasty with its tangy milky taste and we are loving this bread... in every single bit.

Why are these yogurt bread super super super soft and super super super moist??? I don't know the real answers but I'm guessing...

1) To maximize its moisture, softness and taste, I have purposely bumped up its original amount from 190g to 230g in each bread and wonder if this is the main reason.

2) Each of this bread contains a high amount of yogurt which is mostly all of the liquid component of this recipe. To balance the sourish taste from the yogurt, a small amount of condensed milk is added to give these breads a good amount of sweetness. Is condensed milk the "magic" ingredient too?

3) As yogurt is the main ingredient of this bread, I believe the type of yogurt used for baking can affect the overall texture. For me, I have used yogurt which contains 4% fat like the regular kind of milk which is made of mostly liquid rather than fat and I wonder if the use of Greek yogurt with 10% fat will make any differences.

4) To maintain the high amount of yogurt in the bread, I have resisted using any extra flour to flour the rolling pin, table top and my hands while shaping the breads. Instead of using a rolling pin, I have also used my hand to stretch the dough into thin sheets and managed to roll and shape the bread and wonder if these steps would make any differences.

Never mind if I'm guessing right or wrong... Just bake according to this recipe and I'm sure that you won't go wrong!

Super soft and moist yogurt bread

This is the yogurt that I used.

I reckon that the yogurt helps to make an extra soft and pillowy dough.

I have not used any extra flour for shaping of these dough.

This recipe uses this twisting method to shape its loaf.

For lesser fuss, I have made the other loaf with just rolled dough.

Both look equally good with super soft and smooth crusts.

Very impressed! Every slice of this bread is so moist and springy!

See! It is so soft that it can bend so much without using anything to hold.

Here's the recipe that is mostly adapted from Cookpad

Make one short 10 cm x 20 cm loaf*
250g bread flour
10g caster sugar
15g condensed milk (I used the 99% fat free ones)
4g salt
230g yogurt (with 4% fat) (original was 190g)
1 tsp instant dry yeast
15g unsalted butter, soften

*Typically, most 450g or 10 cm x 20 cm loaf tin requires recipe that contains 300-340g of bread flour to bake a 10 cm tall bread.

Place all ingredients in a breadmaker and use the dough setting to mix and knead the dough for 30 mins and allow it to prove for 1 hr or until doubled in size.

If breakmaker is unavailable, you can use an electric mixer fitted with the dough hook to knead the dough. To do that, combine flour, sugar, milk, salt, yogurt and yeast in a bowl fitted on a standing electric mixer fitted with the dough hook. With the mixer on low speed, mix until the dough comes together. Increase the mixer speed to medium-low and add butter in small pieces and knead until the dough is smooth and elastic, about 20 mins. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Allow dough to prove in a warm place for 1 hr or until doubled in size.

Divide the dough into 2 equal portions. To shape, you can either stretch or use a lightly floured rolling pin to pull or roll each portion of dough into a square shape (about 25cm × 25cm).

Note: In order to maintain the high amount of yogurt / moisture in the bread dough, I have resisted using any extra flour to flour the working surfaces, my hands and rolling pin to shape the breads. This is totally optional and up to individual preference.

Roll the dough like a Swiss roll and seal the ends tightly. Allow dough to rest for 5-10 mins.

Using the palm of your hand, roll the dough into a long rope about 40cm. Repeat the same shaping step with the remaining portions.  

Place two portions of dough vertically and stick both upper ends together. Then, twist the dough 3 to 4 times and make a twisting pattern. Stick the ends of the twist together.

Grease loaf tins with butter of oil spray and place each of the twisted dough into each tin. If the dough is too long for the mold, push both ends towards the middle to make it shorter.

Allow dough to rise in a warm place for 1 hr or until doubled in size.

Preheat the oven to 180°C or 160°C fan forced.

Bake the loaf for 25 mins. If the bread is too brown on its top, cover it loosely with an aluminum foil and return the bread to bake accordingly.

Remove the bread from its tin immediately and allow them to cool completely on the wire rack.

Happy Baking
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