About this Blog: Bread making recipes, knit and crochet projects, wood working, gardening, digital imaging, travel, cruise ships, Labrador Retrievers, and more....

About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Friday, April 16, 2010

Vanilla Yogurt Bread - Recipe

Good morning,

Here's another bread that has a smooth texture and rich flavor.

We like these little loaves for open face sandwiches, toasted with some cream cheese for breakfast, and sandwiches for little hands when the grandchildren are here.



Vanilla Yogurt Bread - Recipe


1 cup sourdough culture - If you don't have sourdough culture, use an additional 1/2 cup flour and 1/2 cup water in addition to the ingredients listed below. The dry yeast will cause your bread to rise, but you won't have the sourdough flavor.

1 egg

2 T vegetable oil

2 t salt

2 t sugar

1/2 cup vanilla yogurt

3 cups flour

2 t dry yeast

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth. This batch required about two hours for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/dishes for baking, set the them in a warm place, too. I use my second oven with the light turned on.

This recipe will make two standard size loaves. For this batch, I'm using a pan that makes 8 tiny loaves.

After the first rise, knead the dough to remove bubbles.

When the first rise is finished (dough has doubled in size) remove from oven.

Grease bread pan and your hands.

Divide into the number of parts as the number of pans you will use. Knead to remove bubbles, shape in loaf shapes, and place in bread pans.

Place the bread dough back in the oven with the light, but no heat turned on.

When it is finished rising the second time, bake at 350 F for 35 mins. for the pan that makes 8 tiny loaves; if you are using 2 standard size loaf pans, bake at 350 F for 45 mins.

When finished baking and golden brown, remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.



Anonymous said...

Yummy. They look so good. The blue bowl you have shown. Is that an old bowl? I have a set of similar nesting bowls in brown and white. They were Bob's mom's and I love them. They are Pyrex....debbie

Diana said...

This sounds so good. Even though I hate cooking anymore, this recipe sounds very tempting! I used to bake bread everyday for my family! Love Di ♥

Lois Evensen said...

Hi Debbie and Di,

Thanks for your comments and kind words.

Yes, Debbie, that's an old bowl and it is Pyrex. It was my Mom's. It is so perfect because of the straight sides.


Erin Wallace said...

Yum! This one sounds really good! Is it sweet, or just slightly vanillay? Think I might try this one.

PS - think the lady cleaning the ceilings in that picture might be a little too old to do you much good these days :-).

Wanda said...

I'm wondering just how many bread recipes you have, Lois. I used to buy a Broccoli Cheese loaf at Jungle Jim's...I wish I could reproduce it!

Lois Evensen said...

Hi Erin and Wanda,

This bread is sweet and very soft. The egg and yogurt give it a very smooth texture.

You can make bread with just flour and water (first allowed to ferment/become sourdough), but it would be hard and not very easy to eat. The egg, milk products, and other ingredients give the special character to each of my breads.

Wanda, I never wrote my bread recipes down before. My daughter convinced me to start the blog so I would get the recipes in writing.

I know it sounds strange, but I just go to the kitchen and make bread. The kind I make depends on what we want to use it for and what I happen to have in the house at the time. I have been writing the recipes down and taking pictures for the past few weeks for those who have asked for the recipes over the years. There were no secret recipes, I just didn't have them written down. So, there is no number of recipes, it's more a process to make bread with different adaptations. Experience has been a good teacher.

The ultimate goal is to write a book about all of this. My husband asks me often if I'm ready to publish. That will come. I am still getting more recipes in writing, taking pictures of while I make it, and will write more about the process for the book than is included in the recipes published here.

If you have any questions about any of the recipes, I'll be glad to help.

Tomorrow I have an article coming about what we bought at Jungle Jim's recently. :)

Very best,