Vanilla Yogurt Yeast Bread Abm Recipes

EASY YOGURT BREAD

Steps:

• Pour the water into the bowl of a stand mixer, if you have one. Don't worry if you don't, just use a large mixing bowl. Add the yeast and swirl to dissolve.
• Add the yogurt and mix into the water, then add the flour and salt. If using a stand mixer, mix using the dough hook on a low speed for about 5 minutes, until smooth and stretchy.If you're not using a stand mixer, mix with your hand in the bowl until the dough has come together, then turn out and knead on the work surface until it has become a smooth, pliable, stretchy dough. This will take about 8 to 10 minutes.
• If kneading by hand put the dough back in the bowl then cover with cling film (or a plastic shower cap) and leave to prove until doubled in size (in a warm place for about 35 mins)
• Turn the dough out onto a floured work surface. Butter a 1lb loaf tin - I find that butter works much better than oil and the loaf comes out of the tin much easier. Fold the dough into thirds, and then roll into a tube as long as the loaf tin.
• Cover again with the shower cap (if you have one), pulling it up to give the dough space to rise. If you don't have a shower cap, place the tin in a plastic bag and tie shut. Place the tin in the warm location used in step three above.
• After about 15 minutes rising time, heat the oven to GM7 / 220C / 425F. Leave the dough to rise for about a further 15 to 20 minutes, until it's just springing back when pressed.
• Bake for about 35 minutes.
• When it is done it should turn out of the tin and sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.

SIMPLE YOGURT BREAD

Steps:

• Pre-heat oven to 350F (180C). Grease and flour a 9.5 inch (24 cm) loaf pan.
• In a medium bowl whisk together the flour, cornstarch, baking powder, bakings soda and salt, set aside.
• In a large bowl (or stand up mixer) beat on medium speed the eggs, sugar and vanilla for 5 minutes. Then add half the flour and beat to combine, slowly add the oil while beating, then add the yogurt and the remaining flour, beat on low speed (#2) until smooth. Pour into prepared pan, and bake for 30-35 minutes or until toothpick comes out clean. If the loaf is browning too much, then cover with foil and continue baking. Let cool completely before serving. Dust with powdered sugar if desired. Enjoy!

YOGURT WHEAT BREAD

Steps:

• Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes., Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

SIMPLE YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
• Combine flour, baking powder, baking soda, and salt in a small bowl.
• Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

VANILLA YOGURT YEAST BREAD (ABM)

Steps:

• Put the ingredients into the bread machine according to manufacturer's instructions. If baking in the machine, select the Sweet, White, or Light cycle.
• If you want to bake manually, select the dough cycle. When the dough cycle completes, place into a lightly-buttered and floured loaf pan and bake at 375F for 20-25 minutes or until golden on top.

MANGO YOGURT BREAD ABM

Steps:

• Combine ingredients according to you bread machine instructions.
• Set on white bread cycle.
• You can just do dough make and bake in the over, if you prefer.

SOUR CREAM CINNAMON VANILLA BREAD, ABM

Steps:

• Measure all ingredients carefully and place into bread machine pan in the order recommended by manufacturer.
• Select Sweet or Basic/White cycle.
• Use Light crust color.
• Do not use the delay cycle.
• Remove bread from pan when baking is completed, and cool on wire rack.

VANILLA YOGURT (HOMEMADE)

Steps:

• Set 1/2 yogurt starter out to warm to room temperature.
• Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). Cool the milk (to a "barely warm"/ babies bath temperature) (cool water bath works well). Add dry milk, vanilla and sweetener of your choice; stir well.
• Stir in yogurt starter (do not whip but mix very well!).
• "Cook" the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt. I like to cook about 12 hours). Chill 4 hours before eating.