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Yogurt Sandwich Bread Recipe

Yogurt Sandwich Bread Recipe

Learn how to make homemade yogurt sandwich bread with this foolproof recipe. The addition of yogurt creates the best texture - perfectly moist and tender with a subtle tang. This easy baking recipe produces consistently excellent sandwich bread that stays fresh longer than traditional loaves.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
40 mins
Serves:
1 loaf (16 slices)
An overhead shot of freshly baked yogurt sandwich bread displayed on a rustic wooden cutting board, with one loaf whole and another sliced to reveal its perfectly even, tender crumb structure. The bread's golden-brown crust glistens under soft natural light streaming through a kitchen window, creating gentle shadows that highlight its rounded dome top. Scattered around the base are small bowls of yogurt and flour, with a linen tea towel draped casually to one side. A cross-section slice stands upright, showing the bread's impressive rise and consistent texture, while a small dish of salted butter sits nearby, partially melted on a warm slice.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Yogurt Sandwich Bread Recipe?

This homemade bread requires bread flour, Greek yogurt, warm water, unsalted butter, honey, instant dry yeast, salt, and an egg. The yogurt creates a tender crumb with subtle tang, while the honey adds a touch of sweetness to this perfectly balanced sandwich loaf.

How to cook Yogurt Sandwich Bread Recipe at home?

Learn how to cook Yogurt Sandwich Bread Recipe by first activating your yeast in warm water and honey, then mixing it with flour, salt, yogurt, butter and egg in a stand mixer. After kneading and two rises, bake in a loaf pan at 180°C for 35-40 minutes until golden brown and hollow-sounding when tapped. The result is a tender, flavourful bread perfect for sandwiches and toast.

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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The yogurt really does make all the difference in keeping it soft longer.", "name": "Stays Fresh Longer", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Paolo Ricci", "datePublished": "2024-04-03", "reviewBody": "The tangy flavor converted my whole family! We've always bought bread from the bakery, but this homemade version has such a wonderful depth of flavor. My children now request this specifically for their school lunches.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-04-08", "reviewBody": "Best texture I've ever achieved in homemade bread! The crumb is so even and tender, it slices beautifully without crumbling. The detailed instructions about kneading and the window pane test were incredibly helpful for a beginner like me.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lukas Svensson", "datePublished": "2024-04-10", "reviewBody": "This bread holds up beautifully for grilled cheese sandwiches! The slight tang from the yogurt pairs wonderfully with sharp cheddar. I've made this three times already and it's consistently excellent.", "name": "Great for Grilled Cheese", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Claire Beaumont", "datePublished": "2024-04-15", "reviewBody": "I've finally found my everyday bread recipe! I've been baking for years but struggled to find a sandwich bread that wasn't too dense or too airy. This yogurt bread is just right - substantial enough for sandwiches but still light and tender.", "name": "Perfect Everyday Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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