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Recipe: Yogurt Bread

I couldn't taste the yogurt at all (it's to add moisture) and the bread turned out great. Not gluten free in the least. Modified from a recipe somewhere else.

Yogurt Bread
1 cup plain whole milk yogurt (YMMV if you use flavored or Greek style)
1/2 cup water
1 1/2 tablespoons oil
2 tablespoons maple syrup
1 1/2 cups whole wheat flour
2 1/4 cups white bread flour
1 tablespoon + 1 teaspoon wheat gluten
1 teaspoon salt
2 teaspoons yeast
extra oil
crisco or the solid fat-based shortening substitute of your choice

Bring any chilled items to room temperature (yogurt, maple syrup and whole wheat flour in my case).

Proof the yeast in the water. Put everything else into a big bowl while this is happening. When the yeast is proofed (about 10 minutes here) pour that in too and mix everything together. Mine was kind of stiff to start with but then turned into a really nice dough. Knead and mix until you have a nice elastic dough ball.

Drizzle some more oil on top of the dough ball, turn to coat, etc. Put somewhere warm to rise. I generally cover the bowl with a kitchen towel and set it outside, out of direct sun, but given the temperature is normally above 80 degrees (sometimes well above) this is often good enough for a place to rise. Leave it there a couple of hours or until doubled in size.

Punch down and make 2 loaves of it. I used the crisco to grease the loaf pans and put the dough right in the pans to rise. Covered with kitchen towel and back out into the yard. Left it there 45 minutes.

Oven at 350 degrees, 30 minutes. Turned out delicious.

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