I had a lot of natural yoghurt left after my pitta breads (I can only seem to find it in giant pots) and I had bread rolls to make for LSH’s lunches. Whilst I’ve used milk in bread recipes I’ve never used yoghurt. Given the amount I had to use up I thought I’d see what difference it makes. The results were lovely and moist rolls with a bit more depth to their taste – not tangy exactly but definitely something different. I’ve made this a couple of times since with the latest version in loaf form. LSH had complained that the last one was a bit on the dry side but this version was described as one of the best breads he’d had! Not a bad result and enough to add yoghurt to our regular shopping list. So here is the recipe so you can try it yourself.
You need: 420g strong white flour;
80g stoneground wholemeal flour;
100g natural yoghurt;
250g cold water;
1 tsp salt; and
1 tsp easy bake yeast.
Mix the dry ingredients in a bowl. Mix together the yoghurt and water and then add them to the bowl.
Bring together all the ingredients into a rough dough and then knead for about 10mins.
Cover and leave to rise for about one and a half hours when it should have doubled in size.
Tip out onto a lightly floured work surface and divide into 5. Shape each roll into a round and pop onto trays to proof. Leave for about 40min or whenever the dough comes back slowly when prodded.
Wash each roll with water and sprinkle sesame seeds over the top (or whatever you have to hand).
And here’s the crumb shot…..