Egg White Yogurt Loaf Bread

Yogurt White Loaf Bread 优格蛋白吐司

An everyday bread made using egg whites and yogurt as part of the main ingredients. You will fall in love with its soft yet chewy texture!
Course Bread, Breakfast
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 1 Loaf (450G)
Author Cherie L.


  • 230 g bread flour
  • 20 g plain flour
  • 30 g caster sugar
  • 2 g salt (about 1/4 tsp)
  • 15 g milk powder (for baking)
  • 3 g instant yeast
  • 60 g unsweetened natural yogurt chilled
  • 110 g 2 egg whites + water*
  • 18 g butter chilled


  • Combine all ingredients, except butter, in the bread pan. Select Bread Dough mode (Panasonic SD-P104 Mode 9: kneading + first proof). If you do not have a bread machine, simply mix all ingredients except butter together. When it's mixed to a dough (about 5-7 mins), add in butter and knead till window pane stage. Let proof till double in size, usually about 45-60 mins.
  • After the first proof, remove dough from bread pan. Roll into a ball of dough. Roll out to a longish oval shape. Swiss roll it up. Cover with a pc of cling wrap, or  clean, damp tea towel.
  • Rest for 15 mins. After rest time, roll the dough out into a longish oval shape again. Swiss roll it up. Place dough into greased or lined bread loaf pan. Cover with cling wrap and proof again for 45-60 mins. (You may skip this step if you wish. Just place dough into loaf pan for 2nd proofing after previous step)
  • Let dough proof till it reaches about 80% of loaf pan. Preheat oven to 180C just before the dough complete the 2nd proofing. Score the top of the dough if you like. 
    Once the dough is ready, bake in preheated oven at 180C, 2nd lower rack, for about 28-35 mins.
    As this loaf may rise a little higher, you might want to tent the top of the dough with aluminium foil or baking paper, after 15 mins of baking, to prevent over-browning. 
  • Once bread is evenly baked and browned, remove from oven. Remove bread from loaf pan immediately and cool completely on wire rack. Keep in airtight container.


*For the egg whites: Place 2 egg whites into a bowl, top with water to 110g.