Yoghurt based bread
| Serves: | 4 |
| Cooking Time: | 45m |
| Prep Time: | 25m |
Ingredients
- 3 cups cake flour
- 1 x 10 g sachet dry yeast
- 4 tbsp sugar
- 2 tsp salt, diluted in 3T warm water
- 1 1/2 cups double cream plain yoghurt
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Cooking Instructions
- In a large mixing bowl add the flour, yeast sugar and salt water solution. Add the yoghurt and begin slowly mixing together with a wooden spoon until a rough ball is formed.
- Turn the dough out onto a floured surface and begin kneading. Knead the dough for 8-10 minutes then place in a bowl, cover with cling wrap and set in a warm area.
- Allow the bread to rise for 2-3 hours or until the dough is doubled in size. Knock back the dough before shaping into a large bowl and placing on a greased baking tray. Set the tray aside to allow the dough to rise for 2 hours.
- Preheat your oven to 220C. Place a heavy based, oven proof pot in the oven for 20 minutes.
- Coat the dough with flour before removing the pot from the oven and carefully transferring the dough into the pot. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake until the bread turns a golden brown.
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