Baker's Secret Yogurt Sandwich Bread

Ingredients

• 600 ml milk (room temperature; plus extra for brushing)
• 4 tbsp sugar (about 60 grams)
• 3 tsp instant dry yeast (about 8-9 grams)
• 100 g yogurt (plain)
• 1 kg bread flour (12% protein; all-purpose flour also works)
• 3 tsp salt (about 15 grams)
• 60 g butter (melted)

Steps

1. 1

   In a large mixing bowl, combine the room temperature milk and 4 tablespoons (60g) of sugar.

2. 2

   Add 3 teaspoons (8-9g) of instant dry yeast directly into the bowl.

3. 3

   Add 100g of yogurt to the mixture and stir everything well until combined.

4. 4

   Add the bread flour and 3 teaspoons (15g) of salt to the liquid mixture.

5. 5

   Mix until there is no dry flour left in the bowl. The dough should be soft, smooth, and slightly tacky. Adjust with a little more flour if too sticky or a splash of milk if too stiff.

6. 6

   Cover the bowl and let the dough rest for 1 hour to allow the flour to hydrate and gluten to begin developing naturally.

7. 7

   After 1 hour, pour the melted butter over the dough.

8. 8

   Fold and mix the dough gently for 3 to 4 minutes. It will initially look messy and slippery, but continue until the butter is fully absorbed and the dough becomes smooth.

9. 9

   Cover the bowl again and let the dough rise for about 2 hours, or until it is beautifully puffy and doubled in size.

10. 10

    Turn the dough out and divide it into two equal pieces for two sandwich loaves.

11. 11

    Using a rolling pin, roll one piece of dough into a rectangle of even thickness.

12. 12

    Starting from the short side, roll the dough into a tight log (like a Swiss roll).

13. 13

    Pinch the seam firmly with your fingers to seal it, then place the dough seam-side down into a loaf tin. Repeat with the second piece of dough.

14. 14

    Cover the tins and let the dough proof for about 1 hour, or until it rises just above the rim of the pans.

15. 15

    While the dough is proofing, preheat your oven to 165°C (330°F) fan-forced.

16. 16

    Brush the tops of the loaves with milk for a golden shine (or egg wash for a deeper color).

17. 17

    Bake for 30 to 35 minutes until the tops are beautifully golden brown and domed.

18. 18

    Let the bread cool for at least 30 minutes before slicing to allow the structure to set.

Notes

The 10% yogurt ratio is calculated based on the flour weight. If you don't have bread flour, all-purpose flour is a suitable substitute. For a richer crust, use an egg wash instead of milk before baking.

Nutrition per serving

• main
• bread
• baking
• vegetarian
• sandwich bread
• no-knead