Bread made from yogurt is very delicious, soft and loose, and it has the feeling of drawing. Let's see how to make delicious bread with yogurt!

At the beginning of the new year, the winter weather is cold, which is actually quite suitable for baking cakes, snacks and bread. It's really wonderful to wait by the oven for the cooked food made by ourselves, feel the warmth of the oven at close range and breathe the aroma of cakes in the air ~

Generally, we will add milk as a liquid material to make bread, but we can also add yogurt which is also a dairy product, which can increase the taste, enrich nutrition, maintain the softness of bread and increase the storage time. So how do you make bread with yogurt? Let's share a yogurt snack package suitable for home production. It is soft and delicate, and the practice is simple. Beginners can also easily hold it.

Ingredients: egg, 1 high-gluten flour, 3g original yogurt, 16g salt, 2g yeast, 4g butter, 3g fine sugar, 4g honey (brush noodles), and the right amount

1. Take out the bread machine barrel. Add all ingredients except honey and butter (this step can also be made by hand)

2. After the flour is agglomerated for about 1 minutes, add the butter softened at room temperature into the dough

3.3 minutes, and knead it into thick glove film

4. Cover the dough reunion with plastic wrap and put it in the oven to start fermentation

5.1.5-2 hours. The dough is twice as big as it is

6. Knead the dough for a while, exhaust it and divide it into about 75g. Well, 8. Let the dough stand for 1 minutes

7. Make it into a tongue shape with a rolling pin, then roll it into a long strip like a twist, and then ring it up

8. Put it in the oven for fermentation for 4 minutes, which is twice as big as it is

8. Preheat the oven at 17℃ and bake it up and down for 3 minutes < Finally I hope I can help you!

why should sugar, salt and yeast be separated?

sugar is not only a flavoring agent to adjust the taste of bread, but also a food for yeast, providing nutrients for yeast and changing the fermentation rate of yeast. The addition of salt is also very important for bread making, which can strengthen gluten, maintain the elasticity of dough and slow down oxidation. However, salt and sugar can't directly contact with yeast, mainly because yeast belongs to a fungus and is alive. If it is directly mixed with salt and sugar, it is easy for yeast to dehydrate and die because of the high osmotic pressure of salt and sugar solutions.