Pure Yogurt Soft European Bread

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Pure Yogurt Soft European Bread

Add yogurt, eggs, and sea salt into the bread maker.

Add high-gluten flour and mix until crumbly, then add walnut oil.

Knead the dough for 20 minutes, then add yeast.

Continue kneading until the dough reaches the expansion stage.

You should be able to stretch a thin membrane with the dough.

Cover with a damp cloth and let it ferment until it’s about 2.5 times its original size.

Degas the dough, then cover with a cloth and let it rest for 15 minutes.

Roll out the rested dough and shape it.

Make three portions, keep warm and moist, ferment at around 38 degrees for about 50 minutes.

Let it ferment until doubled in size, dust with flour, then make cuts.

Preheat the oven to 180 degrees, bake in the oven for 20-25 minutes.

The finished soft European bread.

Slice it open to see the texture, very soft and fluffy.