Yogurt European Bread

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

Yogurt European Bread Cooking Steps

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

Then add high gluten flour and whole wheat flour.

Mix until no dry flour, let it rest for 5 minutes, then add walnut oil. Adding oil at this stage is similar to adding butter, known as the delayed oil method, which helps in forming a membrane.

Knead the dough for 25 minutes, then add yeast and continue kneading. In hot weather, add yeast later to prevent the dough from fermenting during kneading.

Knead until a membrane forms, no need to pursue a glove-like membrane.

The kneaded dough, with a slightly grainy texture on the surface due to the whole wheat flour.

Proof until it is 2.5-3 times its original size.

Deflate the dough and divide it into two portions, cover with plastic wrap and let it rest for 10 minutes.

Roll out the rested dough.

Shape into a long loaf.

Place the two shaped doughs in a baking pan.

Use the proofing function, default time is long, I proofed for 50 minutes.

After proofing, sprinkle flour on the surface of the dough, then score patterns.

Place in the preheated oven at 180 degrees Celsius, bake for 18-20 minutes.

Freshly baked bread.

Slice and enjoy the very soft bread.

Spread avocado puree on the sliced bread, serve with homemade charcoal yogurt for a healthy and delicious breakfast.