Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, soft and buttery milk and yoghurt bread recipe. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Buttermilk Banana Bread - This is the best banana bread recipe ever! This is an easy recipe and the bread is so moist and delicious. I made this banana bread recipe when I had over ripe bananas and left-over buttermilk in the refrigerator.
Soft and Buttery Milk and Yoghurt Bread Recipe is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Soft and Buttery Milk and Yoghurt Bread Recipe is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have soft and buttery milk and yoghurt bread recipe using 10 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Soft and Buttery Milk and Yoghurt Bread Recipe:
- Make ready 3 cups all-purpose flour + more for kneading
- Make ready 2 tsp instant dry yeast
- Prepare 1/2 cup plain yoghurt
- Prepare 3/4 cup whole milk
- Make ready 3 tbsp butter, softened
- Get 1 large egg + 1 large egg yolk for egg wash
- Prepare 1/4 cup granulated sugar
- Take 1 tbsp honey
- Take 1/8 tsp salt
- Take Vegetable oil, as needee
Recipe as follows is made using "dough only" cycle in bread maker. How to Make Bread Machine Soft and Buttery Yeast Rolls. We all love the kind of meal where breads like this are used to make incredible wraps or to soak up While the basic ingredients of flour and yogurt were the same in many recipes, their proportions. Soft and fluffy, covered with breadcrumbs best serve while hot!
Instructions to make Soft and Buttery Milk and Yoghurt Bread Recipe:
- 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.)1. 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!
This recipe replaces the water with milk and adds eggs. Both of them giving these pandesals a softer texture, both inside and to Other Filipino Bread Recipe to Try: Spanish Bread - Similar to Pandesal but with a sweet buttery filling. Asian Food, Bread, Breakfast, Christmas, Recipe, Savoury, Snack, Video Recipe. To keep these rolls soft and fluffy, we are using the now really popular Tang Zhong method which requires the use of a roux to help keep your dough soft for longer and gives you that. Twice , i was not happy with the waythey turned out.
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