yoghurt bread

Just after Christmas, Jack Monroe posted a recipe for some bread she made to use up some just-out-of-date yoghurt that was sitting in the fridge. It reminded me that we had some homemade yoghurt sitting in the fridge, but when I checked it had already gone to Furry Town. No one wanted yoghurt with all the Christmas treats lying around! Fortunately, I did have some fresh yoghurt to hand, so I experimented with making a breadmachine version of Jack’s recipe. It took me two attempts to get the consistency right, but even the first loaf was lovely (just a little flat).

Jack’s original recipe was for a handmade loaf:

350g flour
75g yoghurt
250ml water
7g yeast
Sugar and salt

iirc the cooking time was an hour at 140C, but Jack has deleted her tweet (and many others) in a New Year clear out. If you want to make the handmade version, I’m sure you’ll figure it out 🙂 Jack’s version was also vegan, so I don’t imagine it matters too much what sort of yoghurt you use.

My breadmachine version:

200ml water
1 tbsp caster sugar
4 tbsp yoghurt
350g flour
1 tsp salt
1 tsp yeast

That’s the order I bung things into my breadmachine; yours might be slightly different. It makes a 500g loaf, and I used the basic bread setting.


Yoghurt bread

Whenever we have yoghurt to hand, this is going to be my go-to loaf now, because it’s really nice! Breadmachine bread can be a bit… meh. This loaf has a lighter, slightly chewier texture, and it smells like real bread. Don’t ask me why, but it does. Oh, and it makes really nice toast. Still a bit chewy in the middle, but really crispy at the edges.

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