A few days back, I've made this loaf of Honey Oat Yuzu bread. However due…
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This loaf of yogurt white loaf bread is good as an everyday bread! The recipe is good if you may have any extra egg whites!
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What Is The Texture Of The Bread?
I really love the texture of this bread! It is chewy and soft. It also doesn’t seem to “age” as quickly as most straight dough method.
For me, I usually roll out the dough and shape only once after proofing. Most of the recipes will roll and shape the dough twice. The reason for me to shape only once, is because I realise by doing so, the bread is more “airy” and seems to be fluffier.
My family enjoy this texture, so I always skip 1 more step of rolling :p
You can always trial and error to see if this is true, and which version you prefer.
What Ingredients Do I Need?
- Flour – I like to use a combination of plain flour (usually around 10-30g in 1 recipe) with bread flour so that the loaf can be softer after being baked. You can also use entirely bread flour, which will be 250g in this recipe.
- Instant Yeast – I am using instant yeast in this recipe because it can be used easily. If you are using dry yeast, you will need to activate it.
- Milk Powder – Use milk powder for baking use only, which can be found easily in baking supplies store. Be sure to use the full fat milk powder for a loaf of rich and soft bread.
- Yogurt / Egg Whites / Butter – In our hot weather while making bread dough, always use chilled wet ingredients straight from the fridge. This is because bread dough proof optimally at around 23-24 degrees Celsius.
>> MORE BREAD RECIPES:
Rolling & Shaping Tips
After rolling up the dough, pinch together all the edges of the dough to seal it well. It will hold a better shape during the baking process.
If you would like to score the top of the dough, do it just as the bread dough is completing the final proofing, before going into the oven. This is just so that the score marks will not be out of shape in the proofing process.
How Can I Store The Bread?
Store the loaf bread in ziplock bag or bread container till serving time. Slice the bread only when you are about to eat it. This loaf of bread tastes best within 1-2 days from baking day.