Bread making is really therapeutic for my body and soul. I love making bread and buns. I remember during my working days, I used to bake for my kids . I bake bread almost every alternate days. They will gladly take to school and have them for the recess time. They love the buns I made and till they entered college, I still bake buns for them to take back to their college. Sealed in plastic bag to last them for 2 days. Day and night they will eat on those buns I baked :) For now, I shall share this wonderful yogurt bread with you. The texture is really soft and fluffy and has a mild fruit fragrance if you are using fruit flavored yogurt .
Thank you KWF for sharing this wonderful recipe. I started following her blog since I started blogging in 2008...Wow.....I have been blogging since 2008! the year my kids went to college. The purpose of my food blogs is to show them is to keep them updated on what is cooking and baking in my kitchen :) My kids are worried especially now that I am retired, they think they I should keep myself fit mentally and blogging is a good form of exercising the brains. I told them to worry less...photography is filling much of my time and it is another form of exercising the brains ,beside baking, cooking , blogging.
Anyway, do try this yogurt bread recipe. It is awesome....easy to make and taste good !
The sesame seeds are for adding beauty to the buns
beside giving the crust a crunchy feel
nice golden brown
a scoop of vanilla and chocolate ice cream to go with the yogurt bun..
Yogurt Bread - adapted from Pureenjoyment
250g bread flour
100g flavoured yogurt (I've used Mango yogurt)
60g fresh milk
25g egg (about half an egg)
Use a cake mixer with dough hook to knead the dough
1. Place all dry ingredients into the mixing bowl and give it a quick stir .
2. Add in all wet ingredients and mix to form a dough.
3. Switch to high speed. And use a wet spatula to scrape the dough from sides of mixing bowl, pulling the dough toward the center of the mixture. Remove spatula and repeat the kneading process until the dough form a ball on top of the hook. Knead the dough for another 3 more minutes.
4. Take out the dough and gently knead on a floured board for 3 mins and shape the dough into a ball. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
5. When proofing is completed, punch down the bread dough to release the air.
6. Divide the dough into small portions of about 48g. Shape each portion into a smooth ball and placed them into a loaf pan.
7. Cover the loaf pan with a cling wrap and allow the dough to go for second proofing until double its size again.
8. Egg wash the top of the buns and sprinkle some sesame seeds on top of each small bun.
9. Bake in preheated oven at 170-180C for 20 minutes until the top turns golden brown.
10. Remove bread from loaf pan to cool completely.