Natural Yogurt Bread at Stacy Goddard blog

Natural Yogurt Bread. Line an 8×4 inch loaf pan with parchment paper. Loosely cover the top of the bread pan with plastic wrap. Place greek yoghurt in a mixing bowl and give it a stir. Let rest while the griddle preheats. Cover the top of your mixing bowl with plastic wrap and then. Mix with a spatula until you have a wet and sticky dough and no lumps of flour. Add to it the yogurt and mix using a silicone. Gradually add in more flour until the dough starts to form into a ball. On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Put the dough onto a floured surface. In a big bowl, mix together flour, salt, and baking powder. Add flour and yogurt into a large mixing bowl. Sift your flour into a large bowl. Leave the dough to rise for about a further 15 to 20 minutes, until it’s just springing back when pressed. Add in 1 cup of flour and stir to combine.

Greek Yogurt Banana Bread running with spoons
from www.runningwithspoons.com

Loosely cover the top of the bread pan with plastic wrap. Gradually add in more flour until the dough starts to form into a ball. Add flour and yogurt into a large mixing bowl. Add in 1 cup of flour and stir to combine. Let rest while the griddle preheats. Add to it the yogurt and mix using a silicone. In a big bowl, mix together flour, salt, and baking powder. Sift your flour into a large bowl. Line an 8×4 inch loaf pan with parchment paper. Mix with a spatula until you have a wet and sticky dough and no lumps of flour.

Greek Yogurt Banana Bread running with spoons

Natural Yogurt Bread Loosely cover the top of the bread pan with plastic wrap. In a big bowl, mix together flour, salt, and baking powder. On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Add yogurt and stir well with a wooden spoon until everything is mixed. Sift your flour into a large bowl. Put the dough onto a floured surface. Add flour and yogurt into a large mixing bowl. Mix with a spatula until you have a wet and sticky dough and no lumps of flour. Add to it the yogurt and mix using a silicone. Line an 8 x 4 inch loaf pan with parchment paper. Leave the dough to rise for about a further 15 to 20 minutes, until it’s just springing back when pressed. Loosely cover the top of the bread pan with plastic wrap. Gradually add in more flour until the dough starts to form into a ball. Place the tin in the warm location used in step three above. Add in 1 cup of flour and stir to combine. Bake for about 35 minutes.

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