Yoghurt White Bread

On a gloomy, chilly winter day, what's nicer than filling the house with the wonderful aromas of freshly baked soft and fluffy bread ...

Recipe Source:  Corner Cafe's Sweet Bun Dough (scalded flour version) recipe by Alex Goh.

Ingredients:

Scalded dough:

100g bread flour

70g boiling water
30g water (room temperature)

• Add boiling water into the flour and mix with a wooden spoon to form a dough.  Rest for 5 minutes.  Then gradually add in the room-temperature water and mix into a pasty dough.   Cover with a clingfilm and set aside to cool.   Refrigerate for 1 hour (I left mine in the refrigerator overnight).

Main Bread dough:

300g bread flour

100g plain flour

70g caster sugar
75g Greek yoghurt

9g (1 tbsp) active dry yeast

1 egg, lightly beaten

100g (approx.) lukewarm water

2 tsp salt
60g butter, cut into small chunks

• In a mixer fitted with a dough hook, combine flours, sugar, yeast and egg together.  Add in the scalded dough and yoghurt, then gradually add in the lukewarm water to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).

• Add in butter and continue to knead until fully incorporated.  
  [At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].

• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
  [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is underproved and needs more time to proof further.]

• Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands.

• Divide the dough into 2 equal portions and roll them into balls. Rest for 10 minutes. 
   
• Flatten the dough and roll them up like swiss rolls.

• Place the rolls into greased loaf pans and cover with lightly oiled clingfilm.  For final proofing, leave them to rise in a warm, moist and draught-free place until they nearly doubled in size.   

• Preheat oven to 190 degrees C.

• Brush the loaves with egg-wash and bake for about 20 - 25 minutes or until golden brown.