date: 2021-02-19T08:55:13.112Z
image: https://img-global.cpcdn.com/recipes/cfbb58b5f21a5ac6/680x482cq70/soft-and-buttery-milk-and-yoghurt-bread-recipe-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/cfbb58b5f21a5ac6/680x482cq70/soft-and-buttery-milk-and-yoghurt-bread-recipe-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/cfbb58b5f21a5ac6/680x482cq70/soft-and-buttery-milk-and-yoghurt-bread-recipe-recipe-main-photo.jpg
author: Norman Richards
ratingvalue: 4
reviewcount: 11145
recipeingredient:
- "3 cups allpurpose flour more for kneading" - "2 tsp instant dry yeast" - "1/2 cup plain yoghurt" - "3/4 cup whole milk" - "3 tbsp butter softened" - "1 large egg 1 large egg yolk for egg wash" - "1/4 cup granulated sugar" - "1 tbsp honey" - "1/8 tsp salt" - " Vegetable oil as needee"
recipeinstructions:
- "In a large mixing bowl, combine all the dry ingredients, keeping the salt and yeast away from each other. Stir to combine." - "In another medium mixing bowl or large measuring cup, combine all the wet ingredients and whisk or mix thoroughly to combine." - "Make a well in the center of the dry ingredients and pour in the wet ingredients and butter. Mix thoroughly with a spatula until everything is well combined." - "Heavily flour a work surface with flour and oil your hands. Turn the dough out onto the surface and knead to bring the dough together." - "Knead the dough by hand for about 7 - 8 minutes. After kneading, form the dough into a ball and poke it. If it comes back at you, it is done, if not, knead an extra 2 more minutes." - "Lightly oil the mixing bowl you used with oil (It doesn't need washing) and place the dough in. Cover with cling film or a clean kitchen napkin and place in a warm area to rise for about an hour(Do not put in a closed oven, the temperature will be too high, a half closed cabinet or cupboard should do.)" - "" - "After about an hour, the dough should have doubled in size." - "With fists, gently punch out the gas from the dough and transfer back to a heavily floured surface. Knead for another 2 minutes and form a ball again." - "At this point, you can shape the dough into any shape or size you want. I did one standard loaf bread by first dividing the dough into two, 1 being twice the size of the other. For the large piece, roll it out with a rolling pin till the dough is flat and long." - "Then starting with the short side, roll the dough into a log seam side down. After stretch it out a bit and place in a standard greased loaf pan." - "For the other dough, I did a braided design by rolling the dough out like before, then divide it into two. Roll each dough with a rolling pin till thin and starting with the long side, roll the dough into a log, after with a sharp knife, split the dough down the middle but not all the way through, braid the dough and seal at the end by just pinching the ends together." - "Cover both doughs again and let rise in a warm place again for 45 minutes. After 45 minutes, the dough should have doubled in size and puffed up nicely." - "With a brush, gently spread the egg wash all over the breads." - "Bake the breads in a preheated oven at 350 degrees fahrenheit on the middle rack for the first 20 minutes and top rack for the last 15 minutes. To check the doneness, check on the top of the bread, if it bounces and is a beautiful golden brown colour, it is done." - "Cool for 3 minutes in the pan run a knife around the edges to loosen it up and take it out of the pan so the bottom doesn't get soggy." - "Serve warm or at room temperature with a drizzle of honey, some butter or jam.(optional). They can also be used for delicious sandwiches. This bread can be reheated in the oven or microwave. It can also be frozen for up to 1 month and refrigerated for up to 1 week for the best taste. Happy baking!" - ""
categories:
- Recipe
tags:
- soft - and - buttery
katakunci: soft and buttery
nutrition: 150 calories
recipecuisine: American
preptime: "PT27M"
cooktime: "PT31M"
recipeyield: "3"
recipecategory: Lunch
---
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, soft and buttery milk and yoghurt bread recipe. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Soft and Buttery Milk and Yoghurt Bread Recipe. #heirloom This is a very simple bread to make but it impresses everyone. My family requests I make it over and over again and it makes me feel good to know that my efforts are being appreciated and that they enjoy what I make. Add the yeast and swirl to dissolve. Add the yogurt and mix into the water, then add the flour and salt.
Soft and Buttery Milk and Yoghurt Bread Recipe is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. Soft and Buttery Milk and Yoghurt Bread Recipe is something which I've loved my whole life. They're nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have soft and buttery milk and yoghurt bread recipe using 10 ingredients and 18 steps. Here is how you cook it.
##### The ingredients needed to make Soft and Buttery Milk and Yoghurt Bread Recipe:
1. Prepare 3 cups all-purpose flour + more for kneading 1. Make ready 2 tsp instant dry yeast 1. Take 1/2 cup plain yoghurt 1. Make ready 3/4 cup whole milk 1. Make ready 3 tbsp butter, softened 1. Get 1 large egg + 1 large egg yolk for egg wash 1. Prepare 1/4 cup granulated sugar 1. Get 1 tbsp honey 1. Make ready 1/8 tsp salt 1. Take Vegetable oil, as needee
The rolls turned out to be soft and moist on the inside, with a soft crust - a classic sandwich roll-type crust that is easy to bite into and doesn't shatter into a million crumbs with each bite. Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a. Mix on low speed to make a cohesive dough.
##### Instructions to make Soft and Buttery Milk and Yoghurt Bread Recipe:
1. In a large mixing bowl, combine all the dry ingredients, keeping the salt and yeast away from each other. Stir to combine. 1. In another medium mixing bowl or large measuring cup, combine all the wet ingredients and whisk or mix thoroughly to combine. 1. Make a well in the center of the dry ingredients and pour in the wet ingredients and butter. Mix thoroughly with a spatula until everything is well combined. 1. Heavily flour a work surface with flour and oil your hands. Turn the dough out onto the surface and knead to bring the dough together. 1. Knead the dough by hand for about 7 - 8 minutes. After kneading, form the dough into a ball and poke it. If it comes back at you, it is done, if not, knead an extra 2 more minutes. 1. Lightly oil the mixing bowl you used with oil (It doesn't need washing) and place the dough in. Cover with cling film or a clean kitchen napkin and place in a warm area to rise for about an hour(Do not put in a closed oven, the temperature will be too high, a half closed cabinet or cupboard should do.) 1. 1. After about an hour, the dough should have doubled in size. 1. With fists, gently punch out the gas from the dough and transfer back to a heavily floured surface. Knead for another 2 minutes and form a ball again. 1. At this point, you can shape the dough into any shape or size you want. I did one standard loaf bread by first dividing the dough into two, 1 being twice the size of the other. For the large piece, roll it out with a rolling pin till the dough is flat and long. 1. Then starting with the short side, roll the dough into a log seam side down. After stretch it out a bit and place in a standard greased loaf pan. 1. For the other dough, I did a braided design by rolling the dough out like before, then divide it into two. Roll each dough with a rolling pin till thin and starting with the long side, roll the dough into a log, after with a sharp knife, split the dough down the middle but not all the way through, braid the dough and seal at the end by just pinching the ends together. 1. Cover both doughs again and let rise in a warm place again for 45 minutes. After 45 minutes, the dough should have doubled in size and puffed up nicely. 1. With a brush, gently spread the egg wash all over the breads. 1. Bake the breads in a preheated oven at 350 degrees fahrenheit on the middle rack for the first 20 minutes and top rack for the last 15 minutes. To check the doneness, check on the top of the bread, if it bounces and is a beautiful golden brown colour, it is done. 1. Cool for 3 minutes in the pan run a knife around the edges to loosen it up and take it out of the pan so the bottom doesn't get soggy. 1. Serve warm or at room temperature with a drizzle of honey, some butter or jam.(optional). They can also be used for delicious sandwiches. This bread can be reheated in the oven or microwave. It can also be frozen for up to 1 month and refrigerated for up to 1 week for the best taste. Happy baking! 1.
Whisking constantly, continue cooking mixture until thickened into a. Mix on low speed to make a cohesive dough. Add enough of the remaining flour as needed to form a soft but workable dough. First, in a large bowl add long life milk, condensed milk, egg, sugar, and instant yeast. Combine butter and milk and heat until butter is just melted - on stove or in microwave.
So that is going to wrap this up for this special food soft and buttery milk and yoghurt bread recipe recipe. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/cfbb58b5f21a5ac6/680x482cq70/soft-and-buttery-milk-and-yoghurt-bread-recipe-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/cfbb58b5f21a5ac6/680x482cq70/soft-and-buttery-milk-and-yoghurt-bread-recipe-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/cfbb58b5f21a5ac6/680x482cq70/soft-and-buttery-milk-and-yoghurt-bread-recipe-recipe-main-photo.jpg
author: Norman Richards
ratingvalue: 4
reviewcount: 11145
recipeingredient:
- "3 cups allpurpose flour more for kneading" - "2 tsp instant dry yeast" - "1/2 cup plain yoghurt" - "3/4 cup whole milk" - "3 tbsp butter softened" - "1 large egg 1 large egg yolk for egg wash" - "1/4 cup granulated sugar" - "1 tbsp honey" - "1/8 tsp salt" - " Vegetable oil as needee"
recipeinstructions:
- "In a large mixing bowl, combine all the dry ingredients, keeping the salt and yeast away from each other. Stir to combine." - "In another medium mixing bowl or large measuring cup, combine all the wet ingredients and whisk or mix thoroughly to combine." - "Make a well in the center of the dry ingredients and pour in the wet ingredients and butter. Mix thoroughly with a spatula until everything is well combined." - "Heavily flour a work surface with flour and oil your hands. Turn the dough out onto the surface and knead to bring the dough together." - "Knead the dough by hand for about 7 - 8 minutes. After kneading, form the dough into a ball and poke it. If it comes back at you, it is done, if not, knead an extra 2 more minutes." - "Lightly oil the mixing bowl you used with oil (It doesn't need washing) and place the dough in. Cover with cling film or a clean kitchen napkin and place in a warm area to rise for about an hour(Do not put in a closed oven, the temperature will be too high, a half closed cabinet or cupboard should do.)" - "" - "After about an hour, the dough should have doubled in size." - "With fists, gently punch out the gas from the dough and transfer back to a heavily floured surface. Knead for another 2 minutes and form a ball again." - "At this point, you can shape the dough into any shape or size you want. I did one standard loaf bread by first dividing the dough into two, 1 being twice the size of the other. For the large piece, roll it out with a rolling pin till the dough is flat and long." - "Then starting with the short side, roll the dough into a log seam side down. After stretch it out a bit and place in a standard greased loaf pan." - "For the other dough, I did a braided design by rolling the dough out like before, then divide it into two. Roll each dough with a rolling pin till thin and starting with the long side, roll the dough into a log, after with a sharp knife, split the dough down the middle but not all the way through, braid the dough and seal at the end by just pinching the ends together." - "Cover both doughs again and let rise in a warm place again for 45 minutes. After 45 minutes, the dough should have doubled in size and puffed up nicely." - "With a brush, gently spread the egg wash all over the breads." - "Bake the breads in a preheated oven at 350 degrees fahrenheit on the middle rack for the first 20 minutes and top rack for the last 15 minutes. To check the doneness, check on the top of the bread, if it bounces and is a beautiful golden brown colour, it is done." - "Cool for 3 minutes in the pan run a knife around the edges to loosen it up and take it out of the pan so the bottom doesn't get soggy." - "Serve warm or at room temperature with a drizzle of honey, some butter or jam.(optional). They can also be used for delicious sandwiches. This bread can be reheated in the oven or microwave. It can also be frozen for up to 1 month and refrigerated for up to 1 week for the best taste. Happy baking!" - ""
categories:
- Recipe
tags:
- soft - and - buttery
katakunci: soft and buttery
nutrition: 150 calories
recipecuisine: American
preptime: "PT27M"
cooktime: "PT31M"
recipeyield: "3"
recipecategory: Lunch
---
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, soft and buttery milk and yoghurt bread recipe. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Soft and Buttery Milk and Yoghurt Bread Recipe. #heirloom This is a very simple bread to make but it impresses everyone. My family requests I make it over and over again and it makes me feel good to know that my efforts are being appreciated and that they enjoy what I make. Add the yeast and swirl to dissolve. Add the yogurt and mix into the water, then add the flour and salt.
Soft and Buttery Milk and Yoghurt Bread Recipe is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. Soft and Buttery Milk and Yoghurt Bread Recipe is something which I've loved my whole life. They're nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have soft and buttery milk and yoghurt bread recipe using 10 ingredients and 18 steps. Here is how you cook it.
##### The ingredients needed to make Soft and Buttery Milk and Yoghurt Bread Recipe:
1. Prepare 3 cups all-purpose flour + more for kneading 1. Make ready 2 tsp instant dry yeast 1. Take 1/2 cup plain yoghurt 1. Make ready 3/4 cup whole milk 1. Make ready 3 tbsp butter, softened 1. Get 1 large egg + 1 large egg yolk for egg wash 1. Prepare 1/4 cup granulated sugar 1. Get 1 tbsp honey 1. Make ready 1/8 tsp salt 1. Take Vegetable oil, as needee
The rolls turned out to be soft and moist on the inside, with a soft crust - a classic sandwich roll-type crust that is easy to bite into and doesn't shatter into a million crumbs with each bite. Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a. Mix on low speed to make a cohesive dough.
##### Instructions to make Soft and Buttery Milk and Yoghurt Bread Recipe:
1. In a large mixing bowl, combine all the dry ingredients, keeping the salt and yeast away from each other. Stir to combine. 1. In another medium mixing bowl or large measuring cup, combine all the wet ingredients and whisk or mix thoroughly to combine. 1. Make a well in the center of the dry ingredients and pour in the wet ingredients and butter. Mix thoroughly with a spatula until everything is well combined. 1. Heavily flour a work surface with flour and oil your hands. Turn the dough out onto the surface and knead to bring the dough together. 1. Knead the dough by hand for about 7 - 8 minutes. After kneading, form the dough into a ball and poke it. If it comes back at you, it is done, if not, knead an extra 2 more minutes. 1. Lightly oil the mixing bowl you used with oil (It doesn't need washing) and place the dough in. Cover with cling film or a clean kitchen napkin and place in a warm area to rise for about an hour(Do not put in a closed oven, the temperature will be too high, a half closed cabinet or cupboard should do.) 1. 1. After about an hour, the dough should have doubled in size. 1. With fists, gently punch out the gas from the dough and transfer back to a heavily floured surface. Knead for another 2 minutes and form a ball again. 1. At this point, you can shape the dough into any shape or size you want. I did one standard loaf bread by first dividing the dough into two, 1 being twice the size of the other. For the large piece, roll it out with a rolling pin till the dough is flat and long. 1. Then starting with the short side, roll the dough into a log seam side down. After stretch it out a bit and place in a standard greased loaf pan. 1. For the other dough, I did a braided design by rolling the dough out like before, then divide it into two. Roll each dough with a rolling pin till thin and starting with the long side, roll the dough into a log, after with a sharp knife, split the dough down the middle but not all the way through, braid the dough and seal at the end by just pinching the ends together. 1. Cover both doughs again and let rise in a warm place again for 45 minutes. After 45 minutes, the dough should have doubled in size and puffed up nicely. 1. With a brush, gently spread the egg wash all over the breads. 1. Bake the breads in a preheated oven at 350 degrees fahrenheit on the middle rack for the first 20 minutes and top rack for the last 15 minutes. To check the doneness, check on the top of the bread, if it bounces and is a beautiful golden brown colour, it is done. 1. Cool for 3 minutes in the pan run a knife around the edges to loosen it up and take it out of the pan so the bottom doesn't get soggy. 1. Serve warm or at room temperature with a drizzle of honey, some butter or jam.(optional). They can also be used for delicious sandwiches. This bread can be reheated in the oven or microwave. It can also be frozen for up to 1 month and refrigerated for up to 1 week for the best taste. Happy baking! 1.
Whisking constantly, continue cooking mixture until thickened into a. Mix on low speed to make a cohesive dough. Add enough of the remaining flour as needed to form a soft but workable dough. First, in a large bowl add long life milk, condensed milk, egg, sugar, and instant yeast. Combine butter and milk and heat until butter is just melted - on stove or in microwave.
So that is going to wrap this up for this special food soft and buttery milk and yoghurt bread recipe recipe. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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