Baker's Secret Yogurt Sandwich Bread

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.

   Start 1-hour timer
7. 7

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

   Start 1-hour timer
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.

   Start 4-minute timer
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.

   Start 2-hour timer
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.

    Start 1-hour timer
15. 15

    While the dough is proofing, preheat your oven to 165°C (325 °F) (330°F (170 °C)) 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.

    Start 35-minute timer
18. 18

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

    Start 30-minute timer