I have been thinking of making this bread for a long time and, truthfully, never quite around to it. There was always some other bread, just as good that came first. Also, since it includes a 'milky' ingredient, this is obviously not a bread that can sit around overnight. Basically, it is easy to make, but is very impressive on your table. The final result is very tasty, of course, but also just a little tangy (the yoghurt) and perfect when surrounded by all kinds of sweet and slightly sour spreads. Think luscious jams and jellies, or maybe a slightly sour orange marmalade. You might try to slice this bread thinly, to make it last... no matter it will go quickly.
Here's What You'll Need:
4 to 4 1/2 cups AP flour
1 1/2 tsp. salt
1 Tbs. sugar
2 tsp. dry yeast
1 container (200g, 6 1/2 oz) plain yoghurt
3/4 to 1 cup warm water
Here's What You'll Need to Do:
1. Place the flour in a large bowl along with the sugar, salt, and the dry yeast. Mix thoroughly with a wooden spoon.
2. Make a well and add the yoghurt and 3/4 cups of the water. Mix thoroughly to form a rough dough. If the mixture is too dry and does not become a true dough add the remaining water, a little at a time until it comes together.
3. Knead the dough vigorously for about 10 minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let it rise until doubled in volume. This will take about 2 hours at normal room temperature.
4. Move the risen dough to a baking sheet covered with baking paper. Press it down slightly into a round, then make a hole in the middle using your fingers.
Increase the size of the hole being careful not to deflate the dough. Finally, cover it and let it rise again, this time about 45 minutes.
5. About 20 minutes before baking, pre-heat the oven to 450F (about 220C). Spray the walls of the oven with water, and place boiling water in a tray, just before placing the dough, still on the tray, into the oven. If you have a baking stone, place the tray directly on the stone.
6. Bake for about 30 to 35 minutes or until it is nicely browned and sounds hollow when tapped on the bottom. Cool completely on a rack. Serve with butter, jam or just about anything... this is truly delicious bread!
Looks really good. :) May have to try this.
ReplyDeleteThanks for sharing,
Susie
The yoghurt gives the bread a bit of a 'tanginess' that reminds me a bit of sourdough, without the long wait of sourdough. It is great with other 'sour' foods, like a sharp cheese, for example. A good breakfast bread.
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