Yogurt Sandwich Bread Recipe
Soft, tangy yogurt-infused sandwich bread with a tender crumb that's perfect for everything from morning toast to hearty lunch sandwiches.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">240g plain Greek yogurt (full-fat works best)</li><li class="ingredients-single-item">120ml warm water (about 38°C/100°F)</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">2 tablespoons honey (or sugar)</li><li class="ingredients-single-item">7g instant dry yeast (1 standard packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">15ml vegetable oil for greasing</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">9×5 inch (23×13 cm) loaf pan</li><li class="equipment-single-item">Plastic wrap or damp kitchen towel</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm water (not hot, as it could kill the yeast) with honey and instant yeast. Let it sit for 5-10 minutes until foamy, which indicates your yeast is active and ready to work. If it doesn't foam, your yeast may be dead or your water too hot/cold - start over with fresh yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the bread flour and salt, mixing well to distribute the salt evenly. Salt can inhibit yeast activity if they come into direct contact, so this step ensures proper dough development.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the yogurt, softened butter, egg, and the foamy yeast mixture to the flour. Using the dough hook attachment, mix on low speed until roughly combined (about 2 minutes), then increase to medium speed and knead for 8-10 minutes. The dough should pull away from the sides of the bowl but still be slightly tacky. If it's too sticky, add additional flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Perform the "window pane test" to check if your dough is properly kneaded: take a small piece of dough and gently stretch it with your fingers. If it stretches thin enough to see light through without tearing, the gluten is well-developed and your dough is ready.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly oil a large bowl, place the dough inside, and turn it once to coat with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours. The yogurt's acidity helps strengthen the gluten network while adding flavor complexity during this rise.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess gas bubbles. Turn it out onto a lightly floured surface and shape into a rectangle roughly the width of your loaf pan. Roll the dough tightly into a log, pinching the seam and ends to seal. This tight rolling creates even structure throughout your loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped dough seam-side down in a greased 9×5 inch loaf pan. Cover again and let rise until the dough crowns about 2.5cm (1 inch) above the rim of the pan, approximately 45-60 minutes. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Optional but recommended: Just before baking, brush the top of the loaf lightly with water for a crispier crust, or with milk for a softer, more golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 35-40 minutes until deeply golden brown. The bread should sound hollow when tapped on the bottom, and an instant-read thermometer inserted into the center should register around 90-95°C (195-205°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing - patience here is crucial as cutting too soon will make your bread gummy. The yogurt in this bread helps it stay fresh for 3-4 days at room temperature in an airtight container or bread bag.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does adding yogurt to bread dough improve the texture and shelf life?
Yogurt adds beneficial acidity that strengthens the gluten network while tenderising the crumb. The protein and fat content increases moisture retention, resulting in bread that stays soft longer. The lactic acid bacteria in yogurt also contribute complex flavour and naturally inhibit mould growth.
Can I substitute Greek yogurt with regular yogurt in homemade bread?
Yes, regular yogurt can replace Greek yogurt, but you'll need to adjust the flour slightly as regular yogurt contains more moisture. Start with 2-3 tablespoons less water than called for, then add more if needed. The tangy flavour profile will be similar, though slightly less pronounced.
How can I troubleshoot dense or heavy sandwich bread that doesn't rise properly?
Dense bread is often caused by inactive yeast (check expiration date), insufficient kneading (develop gluten properly), too much flour, or inadequate rise time/temperature. Ensure your kitchen is warm (24-27°C), your yeast is fresh, and you're allowing proper proofing time for the best rise.
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