YOGURT BREAD SOFT AS COTTON

Опубликовано: 16 Февраль 2025
на канале: Moja mala kuhinja

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ENGLISH

Ingredients:

800 g wheat flour (type 450,480 or 500)
450 ml warm milk
150 g yogurt
50 g unsalted butter
10 g dry yeast or 30 g fresh yeast
10 g sugar
15 g salt

Preparation

In one bowl, prepare 800 g of flour and add 10 g of dry yeast and 10 g of sugar.
Prepare 450 ml of warm milk and just add a little to the place where you put the yeast.
Stir to dissolve the yeast.
Add 15 g of salt, 150 g of yoghurt, 50 g of butter and the rest of the milk, and knead the dough from these ingredients just enough to mix the ingredients. It is not necessary to knead the dough a lot because it will be very soft at this time.
Cover the dough with a kitchen cloth and let it rest at room temperature for 15 minutes.
After 15 minutes, knead the dough adding as little as possible flour, ie knead it until you get a fine and uniform mass.
Then let it rise to room temperature for about 30 minutes.
After 30 minutes, sprinkle the work surface with flour and roll the dough over the flour.
Roll out the dough with your hands and only then with a rolling pin to a thickness of about 3 mm.
Roll out the edge of the dough where you will end up wrapping the it a little more.
At this edge, cut the dough at 1.5 cm intervals.
Roll the dough and shape into a circle, i.e. bring the two edges to come together.
Transfer the dough to a greased baking tray or baking paper and let it rise for about half an hour or more, depending on the heat in the kitchen.
Before baking, coat the cake with one egg yolk.
Bake the bread at 180 degrees C for about 25 minutes. When the bread is baked, coat it with oil or butter for extra shine.
Cover the loaf with a kitchen towel and allow to cool slightly.

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