Recipe: Delicious Soft and Buttery Milk and Yoghurt Bread Recipe

Soft and Buttery Milk and Yoghurt Bread Recipe. If we don't have buttermilk in the fridge, the closest substitute would be another dairy product with a little acidity added — milk with a spoonful of lemon juice or white vinegar does the job quite nicely. This mixture won't get as thick and creamy as buttermilk. Buttermilk Banana Bread - This is the best banana bread recipe ever!

Health benefits of Buttermilk/Yogurt: Buttermilk supposedly helps in digestion Buttermilk and yogurt can be used interchangeably in baking recipes. If you are not Can you believe that a light, moist and fluffy blueberry bread like this can be egg free? Very good bread/roll recipe--soft and really airy. You can cook Soft and Buttery Milk and Yoghurt Bread Recipe using 10 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Soft and Buttery Milk and Yoghurt Bread Recipe

1. Prepare of all-purpose flour + more for kneading.
2. You need of instant dry yeast.
3. It's of plain yoghurt.
4. Prepare of whole milk.
5. Prepare of butter, softened.
6. Prepare of large egg + 1 large egg yolk for egg wash.
7. Prepare of granulated sugar.
8. Prepare of honey.
9. You need of salt.
10. Prepare of Vegetable oil, as needee.

It's going to sound weird but it reminds me of italian bread only without the hard This bread is so delicious! I used salted butter, not margarine for this recipe. I warmed the butter and buttermilk together and added it. This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil.

Soft and Buttery Milk and Yoghurt Bread Recipe instructions

1. In a large mixing bowl, combine all the dry ingredients, keeping the salt and yeast away from each other. Stir to combine..
2. In another medium mixing bowl or large measuring cup, combine all the wet ingredients and whisk or mix thoroughly to combine..
3. 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..
4. 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..
5. 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..
6. 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.).
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8. After about an hour, the dough should have doubled in size..
9. 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..
10. 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..
11. 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..
12. 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..
13. 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..
14. With a brush, gently spread the egg wash all over the breads..
15. 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..
16. 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..
17. 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!.
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Yogurt is a great ingredient for adding to banana bread and other baked goods. It keeps the bread moist, tender, and super delicious without. My family requests I make it over and over again and it makes me feel good to know that my efforts are being appreciated and that they enjoy what I make. Soft and Easy Honey Buttermilk Bread with Whole Wheat. I replaced half of the all-purpose flour with whole wheat and made a few more changes with my previous.