Fat-Free Yogurt Bread
With variations to make: Fat-Free Raisin/Craisin Bread; Fat-Free Sun-Dried Tomato Cheese Bread; Fat-Free Onion Dill Bread; Yogurt replaces fat in this guilt-free bread. One basic recipe can be used with a variety of ingredients. Try our suggestions and then get creative with your own combinations.
This recipe makes 1 loaf
This recipe makes 1 loaf
Ingredients
Small Loaf
- ⅔ cup Water
- 3 TBSP Plain Yogurt
- 2+1/4 cup Bread Flour
- 1 tsp Salt
- 1 TBSP Sugar
- pinch Baking Soda
- 1+1/2 tsp Active Dry Yeast
- Variation: Fat-Free Raisin/Craisin Bread - Omit baking soda and add:
- 3 TBSP Raisins
- 3 TBSP Craisins
- ¾ tsp Cinnamon (optional)
- Variation: Fat-Free Sun-Dried Tomato Cheese Bread - Omit baking soda and add:
- 6 halves Sun-dried Tomatoes (rehydrated)
- 1 TBSP Parmesan Cheese
- 2 tsp Italian Seasoning
- Baker's Note: Rehydrate sun-dried tomatoes - Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels.
- Variation: Fat-Free Onion Dill Bread - Omit baking soda and add:
- 1 TBSP, plus 1 tsp Water
- 2 tsp Dried Onion Pieces
- 1 TBSP, plus 1 tsp Dried Dill Weed
Medium Loaf
- ⅞ cup Water
- ¼ cup Plain Yogurt
- 3 cup Bread Flour
- 1+1/2 tsp Salt
- 2 TBSP Sugar
- ⅛ tsp Baking Soda
- 2+1/4 tsp Active Dry Yeast
- Variation: Fat-Free Raisin/Craisin Bread - Omit baking soda and add:
- ¼ cup Raisins
- ¼ cup Craisins
- 1 tsp Cinnamon (optional)
- Variation: Fat-Free Sun-Dried Tomato Cheese Bread - Omit baking soda and add:
- 8 halves Sun-dried Tomatoes (rehydrated)
- 2 TBSP Parmesan Cheese
- 1 TBSP Italian Seasoning
- Baker's Note: Rehydrate sun-dried tomatoes - Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels.
- Variation: Fat-Free Onion Dill Bread - Omit baking soda and add:
- 2 TBSP Water
- 1 TBSP Dried Onion Pieces
- 2 TBSP Dried Dill Weed
Large Loaf
- 1 cup, plus 3 TBSP Water
- ⅓ cup Plain Yogurt
- 4 cup Bread Flour
- 2 tsp Salt
- 3 TBSP Sugar
- ¼ tsp Baking Soda
- 1 TBSP tsp Active Dry Yeast
- Variation: Fat-Free Raisin/Craisin Bread - Omit baking soda and add:
- ⅓ cup Raisins
- ⅓ cup Craisins
- 1+1/4 tsp Cinnamon (optional)
- Variation: Fat-Free Sun-Dried Tomato Cheese Bread - Omit baking soda and add:
- 12 halves Sun-dried Tomatoes (rehydrated)
- 3 TBSP Parmesan Cheese
- 1 TBSP, plus 1 tsp Italian Seasoning
- Baker's Note: Rehydrate sun-dried tomatoes - Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels.
- Variation: Fat-Free Onion Dill Bread - Omit baking soda and add:
- 3 TBSP, plus 2 tsp Water
- 1 TBSP, plus 1 tsp Dried Onion Pieces
- 3 TBSP, plus 2 tsp Dried Dill Weed
Instructions
Bread Machine Method
- Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in order listed. Select basic cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
Mixer Methods
- Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Heat water and yogurt to 120° to 130°F.
- Hand-Held Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
- Stand Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method
- Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
Rising, Shaping, and Baking
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven for 30 to 35 minutes until golden brown. Remove from pan; cool.
- *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
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Que bueno se pueden hacer pan sin grasa y diferentes variaciones, voy a probarlas, gracias