Bread Whole Wheat Yogurt 041318
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
.75 cup Milk Whole Vitamin D .33 cup (8 fl oz) Yogurt, plain, whole milk 2 serving Bertolli EVOO (1 tbsp) 2.5 cup Whole Wheat Flour 6 tsp C & H Pure Cane Sugar Granulated White - sugar (1 tsp/4g) 2 tsp Kosher Salt (by GENENE5) 1 serving active dry yeast ( 1 pk) (by CBOWMAN82)
Bread machine: Add ingredients in given order, making a well to put the yeast in last. Put on whole wheat cycle, select crust depth of flavor. This makes 10 slices per loaf.
By hand/with dough hook: Put milk, yogurt, oil in bowl. Add sugar & salt and mix. Add flour one cup at a time, adding yeast with last cup. Mix until gluten has developed: will be firm/elastic dough.
Let rise 45-60 minutes. Deflate & shape into a loaf. Let rise again until dough is one inch over the rim of the pan.
Bake 375 degrees for 35 minutes or more (depends on your oven temp). Let cool in pan 10-15 minutes. Remove from pan & let cool completely on rack. Place in bag.
Serving Size: 15-16 slices per 8.5" loaf
By hand/with dough hook: Put milk, yogurt, oil in bowl. Add sugar & salt and mix. Add flour one cup at a time, adding yeast with last cup. Mix until gluten has developed: will be firm/elastic dough.
Let rise 45-60 minutes. Deflate & shape into a loaf. Let rise again until dough is one inch over the rim of the pan.
Bake 375 degrees for 35 minutes or more (depends on your oven temp). Let cool in pan 10-15 minutes. Remove from pan & let cool completely on rack. Place in bag.
Serving Size: 15-16 slices per 8.5" loaf
Nutritional Info Amount Per Serving
- Calories: 101.8
- Total Fat: 2.8 g
- Cholesterol: 2.5 mg
- Sodium: 158.0 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.5 g
- Protein: 3.4 g
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