Yogurt Bread

This Middle Eastern style yogurt bread is easy to make and the dough is very flexible to create other type of breads such as pull-apart.

Ingredients make 1 loaf

310 g plain white flour
½ tsp salt
1 tsp sugar
1 packet dried yeast (7g)
50 ml warm water
150 g plain yoghurt
3 tablespoons extra-virgin olive oil

Method

Place flour, salt, sugar and yeast into a large mixing bowl and add the salt. Add water, yogurt and oil. Knead the dough by hand until smooth and elastic or mix in a machine on low speed for 3 minutes using the dough hook. Mix for further 3 minutes on medium or until elastic dough has formed. Place cling wrap over the bowl and allow the dough prove to double size approx. 60 minutes at room temperature. Take the dough out of the bowl and form the dough into an oblong loaf shape. Place the dough in the greased bread tin and cover. Allow proofing to nearly double size approx. 60 minutes. Preheat oven to 180ºC normal bake.  Cut a few slashes on the top and bake for approx. 20 minutes. Turn the bread out on a wire rack and allow cooling for at least 15 minutes before cutting.

Note: Try adding other ingredients such as herbs, cheese and seeds.