Tuesday, August 21, 2012

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 SourceCorner Cafe's Sweet Bun Dough (scalded flour version) recipe by Alex Goh.


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. 


    1. Oh I have never made bread with using yoghurt before. Does it taste the same like normal white bread? Softer in texture?

      1. I can't even detect a hint of yoghurt in the bread. However, the acidity of yoghurt produces a softer bread. Do try and let me know how you like it.

      2. I don't think I can ever get Greek Yoghurt here so I will just use the plain yoghurt if I am baking this.

      3. Mel, you don't have to use Greek Yoghurt. Any yoghurt will do.

    2. It looks so fluffy. I must try this. And thanks for the tip on how to tell if the dough is adequately proved.

    3. Very well bake bread. I can imagine the softness of the bread ...using scalded dough method plus yogurt...I'm sure this is an irresistible soft bread.

    4. Hi Veronica, I really am enjoying all your bread recipe postings as I love to make my own bread. The texture of this bread looks wonderful, so soft and fluffy! Have never tried to make bread with yoghurt, would love to try this. Think I'll substitute the butter for oil to make it healthier.

    5. This looks like a winner too! Goodness, there are so many bread recipes that I have marked lol!

    6. I am baking your recipe now, but I notice you have left out the yoghurt in your instructions....when are we suppose to add the yoghurt?

      I added it together with the flour, am I right? Thank you in advance if you have the time to reply me.

      1. Sorry for not replying any earlier. I hope your bread turned out well. Thank you for pointing out my omission of the yoghurt. I've amended the recipe.

      2. The bread turn out beautifully, if I bake again I will omit the egg wash because with the egg wash the bread brown too quickly and have to be 'tented' to prevent the top from burning. I usually bake my loaves wihout egg wash. Anyway, it taste awesome on its own.


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