Yogurt Whole Wheat Bread at Dora Floyd blog

Yogurt Whole Wheat Bread. Honey will work as a mild flavored substitute for molasses. I'll do my best to give you a sense for the recipe. The tightening effect is caused by acidity. It always comes out light and high, the height in varying degrees. This yogurt bread recipe is hearty, healthy, moist, and just barely sweet. Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. Soft, fluffy homemade bread that stays. I made this bread this morning. Happy you like this sandwich bread. This recipe makes 1 two pound loaf of bread. I used soy yogurt instead of dairy. Knowing this we can use it to our advantage. Fermented dairy products have a lower ph than milk or water. The texture of this bread is dense and somewhat spongy. The crust is nice and crispy.

Yogurt Whole Wheat Bread Recipe
from www.food.com

The crust is nice and crispy. Active dry yeast (3.5 g) 1/4 cup warm water (60ml) Honey will work as a mild flavored substitute for molasses. The texture of this bread is dense and somewhat spongy. I made this bread this morning. I'll do my best to give you a sense for the recipe. It always comes out light and high, the height in varying degrees. The tightening effect is caused by acidity. Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. I used soy yogurt instead of dairy.

Yogurt Whole Wheat Bread Recipe

Yogurt Whole Wheat Bread I'll do my best to give you a sense for the recipe. Happy you like this sandwich bread. Honey will work as a mild flavored substitute for molasses. Soft, fluffy homemade bread that stays. I made this bread this morning. Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The crust is nice and crispy. Let yogurt stand at room temperature for 15 minutes. The texture of this bread is dense and somewhat spongy. This yogurt bread recipe is hearty, healthy, moist, and just barely sweet. Knowing this we can use it to our advantage. It always comes out light and high, the height in varying degrees. I used soy yogurt instead of dairy. This recipe makes 1 two pound loaf of bread. I'll do my best to give you a sense for the recipe. Fermented dairy products have a lower ph than milk or water.

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