Yogurt Whole Wheat Bread Food

WHOLE WHEAT YOGURT BREAD

Steps:

• Put all ingredients in a bread machine and set on the dough setting.
• After a few minutes, check the dough. Is it clinging together and starting to form a ball? If not, add 1 Tablespoon of water and let go for a minute longer and check it again. Repeat as necessary.
• When the dough is ready, preheat the oven to 170 F, then turn it off. Put the bread in a bread pan, shaping the top of the loaf to be nicely rounded. Spray the top with cooking spray.
• Set the bread pan in the oven, cover with a clean kitchen towel and let rise for 40 minutes or until the dough is nice and puffy. Gently pull the towel off of the bread (leaving the loaf in place in the oven) and close the oven. Set the oven to 350 F and bake for 45 minutes or so until the bread is nicely golden brown on top.

YOGURT WHEAT BREAD

Steps:

• Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes., Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

YOGURT WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice.
• In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan.
• Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

EASY WHOLE-WHEAT FLATBREAD

Steps:

• Combine the flour, baking powder, salt, and parsley in a medium mixing bowl. Add 1/4 cup yogurt at a time, mixing until the dough is smooth.
• Wrap the dough in plastic and let rest for 30 minutes to an hour.
• Divide the dough into six equal portions.
• Heat a large nonstick skillet or a griddle over medium-high heat.
• Using a rolling pin, flatten each dough ball until it's about 6 inches in diameter. (Dust the dough and your work surface with flour as needed.)
• Transfer the dough to the griddle one piece at a time, then cook for one to two minutes per side, flipping to the second side when you start to see the dough rise. Repeat with the remaining dough balls.
• Serve immediately or let cool, wrap in two layers of plastic and freeze for up to three months.
• Makes 6 flatbreads.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350°F. Grease a 9×5-inch loaf pan. (I love using Baker's Joy)
• In medium bowl, whisk together flour, sugar, baking powder, baking soda and salt, set aside.
• In a separate large bowl, blend together the yogurt, egg and orange juice. Stir in the flour mixture. Fold in the orange zest, cranberries and chopped pecans.
• Pour the batter into prepared loaf pan. Bake for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in pan, then transfer to wire rack to cool completely.
• Optional: Wrap up and give to neighbors as a gift!

WHOLE WHEAT YOGURT HONEY DINNER ROLLS BREAD MACHINE

Steps:

• Mix milk, yoghurt, honey and butter in a small mixing bowl, heat in microwave 1 minute. Stir until the butter is melted.
• Place ingredients into bread machine according to manufacturers directions.
• Select dough cycle.
• When cycle is complete, shape dough into 18 equal rolls.
• Place in lightly greased pans. I like to use pie pans instead of a baking sheet.
• Cover rolls with a damp cloth and let rise about 30-40 minutes or until doubled in size. When using whole wheat flour, I like to set the pans on an electric heating pad set on medium.
• Bake in a preheated 350 degree oven for 15 to 20 minutes.
• Brush tops with melted butter.

BANANA NUT BREAD WITH YOGURT AND WHOLE WHEAT FLOUR

Steps:

• Stir together flour, baking powder and soda. Set aside.
• With electric mixer, beat sugar and yogurt. Add eggs, one at a time, and milk, beaintg until smooth after every new addition.
• Add flour mixture and banana alternately to creamed mixture. Fold in nuts.
• Turn batter into lightly greased 8x4x2-inch loaf. Bake for 60-65 minutes at 350degrees.

WHEAT 'N YOGURT BREAD FOR BREAD MACHINE

Steps:

• Follow your breadmaker's instructions regarding how to add ingredients. My breadmaker requests me to do the following:.
• Add liquids to the bread pan first, then dry. Level the dry; quarter the butter and add to corners. Make an impression in the center of the dry ingredients and add the yeast.
• If bread collapses during the baking period, next time add 1 or 1 ½ tablespoons vital wheat gluten to the recipe to prevent from happening again.
• I set my bread maker to 'whole wheat', 'light crust', '2 lb loaf'.

YOGURT WHOLE WHEAT BREAD

Steps:

• Add all the ingredients in the order given above making sure that you do not let the yeast touch any of the wet ingredients.
• My machine beeps part way through the process and I added the caraway seed and the no-salt seasoning at that time.
• When the bread is done, using oven mitts, remove the tray from the bread machine and shake the loaf out onto a cooling rack.
• Cool completely before slicing and slather with some Earth Balance vegan margarine, so yummy.
• Bon Appetit!

WHOLE WHEAT & RYE YOGURT FLAX BREAD

Steps:

• Mix whole wheat flour, rye flour, gluten flour & instant potato flakes in a bowl, set aside.
• In a mixer bowl, using flat beater, mix wet ingredients.
• Add yeast flax seeds & salt to liquid ingredients, mix thoroughly.
• Switch to dough hook, and slowly add flour mixture 1/2 cup at a time. Allow it to knead each amount of flour into ball before adding more. Once all flour is incorporated, all the dough to continue to knead until the dough is sooth and elastic.
• Place dough in greased bowl, turning to grease the top. Cover and let rise for 1 1/2 hours in a warm, draft free location.
• Prepare two 8 1/2 x 4 1/2 x 2 1/2 inch pans by greasing lightly with butter or vegetable shortening.
• When timer goes off, punch down dough and divide into two balls.
• Shape each half into a loaf, and place in prepared pans.
• Cover with plastic wrap & a tea towel, and allow to rise in a warm, draft free area for 1 hour.
• Bake at 400 for 35-40 minutes. Bread will be cooked when it sounds hollow when tapped on the bottom.
• Turn out of pan & allow to cool before slicing. Place leftovers in plastic bag for storage.