Fat-Free Yogurt Bread
With variations to make: Fat-Free Raisin/Craisin Bread; Fat-Free Sun-Dried Tomato Cheese Bread; Fat-Free Onion Dill Bread; Yogurt replaces fat in this guilt-free bread. One basic recipe can be used with a variety of ingredients. Try our suggestions and then get creative with your own combinations.
This recipe makes 1 loaf
|Water||2/3 cup||7/8 cup||1 cup, plus 3 TBSP|
|Plain Yogurt||3 TBSP||1/4 cup||1/3 cup|
|Bread Flour||2+1/4 cup||3 cup||4 cup|
|Salt||1 tsp||1+1/2 tsp||2 tsp|
|Sugar||1 TBSP||2 TBSP||3 TBSP|
|Baking Soda||pinch||1/8 tsp||1/4 tsp|
|Active Dry Yeast||1+1/2 tsp||2+1/4 tsp||1 TBSP|
|Variation: Fat-Free Raisin/Craisin Bread - Omit baking soda and add:|
|Raisins||3 TBSP||1/4 cup||1/3 cup|
|Craisins||3 TBSP||1/4 cup||1/3 cup|
|Cinnamon (optional)||3/4 tsp||1 tsp||1+1/4 tsp|
|Variation: Fat-Free Sun-Dried Tomato Cheese Bread - Omit baking soda and add:|
|Sun-dried Tomatoes (rehydrated)||6 halves||8 halves||12 halves|
|Parmesan Cheese||1 TBSP||2 TBSP||3 TBSP|
|Italian Seasoning||2 tsp||1 TBSP||1 TBSP, plus 1 tsp|
|Baker's Note: Rehydrate sun-dried tomatoes - Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels.|
|Variation: Fat-Free Onion Dill Bread - Omit baking soda and add:|
|Water||1 TBSP, plus 1 tsp||2 TBSP||3 TBSP, plus 2 tsp|
|Dried Onion Pieces||2 tsp||1 TBSP||1 TBSP, plus 1 tsp|
|Dried Dill Weed||1 TBSP, plus 1 tsp||2 TBSP||3 TBSP, plus 2 tsp|
Bread Machine Method
Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in order listed. Select basic cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Heat water and yogurt to 120° to 130°F.
Hand-Held Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method
Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven for 30 to 35 minutes until golden brown. Remove from pan; cool.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.