White Bread with White Mountain Yogurt
Soft and Fluffy: Homemade White Bread made with the creamy goodness of White Mountain Yogurt
- Baking
Ingredients
- ¾ cup White Mountain Yogurt
- ¾ cup warm milk
- 4 tbsp softened butter
- 3½ cups bread flour
- 3 tbsp sugar
- 1¼ tsp salt
- 1¼ tsp instant yeast (NOT active dry!)
directions
- If using a bread machine...
- Add wet ingredients first (yogurt, milk, butter)
- Then add flour, sugar, salt
- Top it off with the yeast (don’t let it touch the liquid!)
- Pop it in your bread machine. Settings: Basic/White | Light Crust | 2 lb , Hit start + let it do its magic!
- For no bread machine...
- Activate the dough: In a large mixing bowl (or stand mixer), combine yogurt, warm milk, and butter. Add flour, sugar, salt, and instant yeast (no need to proof it—just mix it in).
- Mix & Knead: Mix until a dough forms. Knead by hand for 8–10 minutes (or 5–6 minutes with a dough hook) until smooth and stretchy.
- First Rise: Place the dough in a greased bowl. Cover with a towel or plastic wrap and let rise in a warm place for 1–1.5 hours, until doubled in size.
- Shape & Second Rise: Punch down the dough. Shape it into a loaf and place it into a greased 9x5” loaf pan. Cover and let rise again for 30–45 minutes, until puffy and just above the rim.
- Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, until golden brown and it sounds hollow when tapped.
- For either method:
- Optional: While hot, brush the top with melted butter for that golden, glossy finish.
- Cool: Let the bread cool in the pan for 5–10 minutes, then transfer to a wire rack. Wait until it’s fully cool before slicing (if you can resist!).
