Yogurt in your bread

sometime baker

I've been baking breads with my Breadman Ultimate for several years now, and tried many of the recipes in the Electric Bread cookbook - all with only one fail (forgot to add yeast!). Never had any problems with Breadman as some others reported so I got an additional Ultimate for holiday baking - paid full price, and happy to do so! Even tried the no-knead recipe but went back to my Breadman.

My husband's favorite standby bread is the 100% whole wheat recipe found on the side of every KAF whole wheat bag.

So I've experimented using various honeys, molasses, organic sugars - our favorite is honey from our friend's hives. I've also experimented using dry milk, 'wet' whole milk, [dry and 'wet'] buttermilk and half-and-half: best ones are dry buttermilk or half-and-half. I've also tried an egg but you have to watch the wetness of the dough.

My latest - and my husband's favorite - is to replace a large portion of the water with plain yogurt. I did not have great results with no fat; better with low or full fat; BEST with Greek-style!

So I now make the WW bread our friend's honey (he lives next to a vineyard so honey has a slight 'winey' flavor!), and the Greek yogurt. Makes no difference whether I use the Traditional or the White whole wheat. Texture and flavor is wonderful! Even my friends who hate whole wheat love this bread.

I write this as I'd love to know others' experiments and results - esp with whole wheat. Thanks in advance to all who might chime in.

badge posted by: sometime baker on May 12, 2012 at 3:34 pm in Baking, bread machine
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reply by: Antilope on May 12, 2012 at 5:02 pm

I use yogurt in bread, muffins and biscuits, etc. In fact I usually use yogurt in place of buttermilk. Sometimes I make homemade yogurt and sometimes I'm lazy and just buy it.

It makes a real moist and tender crumb.

reply by: GinaG on May 13, 2012 at 4:39 pm

That you make a wheat bread even people who hate wheat bread like...has me most intrigued, because I am one who doesn't hate-hate it, but it's never my first choice. You have me "grain-curious"!

reply by: sandra Alicante on May 14, 2012 at 8:08 am
sandra Alicante

I suspect it has to do with raising the acidity, in the same way that adding a small amount of vinegar really improves bread texture.
Could it be that is also why bread made with skim milk instead of water, as a much lighter texture?


reply by: HerBoudoir on May 14, 2012 at 3:22 pm

This post inspired me to try a recipe I've had an eye on for a couple weeks: http://www.salad-in-a-jar.com/family-recipes/bread-machine-yogurt-fantan...

The dough is in my 'Zo...will let you know how they come out :-)

reply by: GinaG on May 14, 2012 at 3:30 pm

Looks gorgeous!

reply by: HerBoudoir on May 14, 2012 at 6:06 pm

Ha...I don't think I cut them quite as neatly as on the website, but they're rising nicely....into the oven in about 20 minutes.

reply by: HerBoudoir on May 15, 2012 at 9:04 am

So...the issues. I apparently didn't read the recipe through, to where it says if you're using Greek yogurt, to thin it with milk. I used all greek, so it took a little extra water and then a little extra flour to get the dough to the right consistency. Oops.

The other oops was when I tipped the muffin pan over to take the rolls out, about half of them separated because of the "leaves"....next time GENTLY remove from pan LOL Still, they come apart so easily that I will have to rethink that. Maybe give more of a pinch at the bottom to hold them together. I like how they looked, I like how they easily pulled apart in "petals", and it's a technique worth revisiting and perfecting.

And the important part? They tasted great. There was a definite tartness (excess greek) so I told the hubby (who loved them) that it was from sour cream - if he knew it was yogurt, he probably wouldn't have eaten them (I love that man but NOT an adventurous palette). We ended up eating quite a few of them with dinner - no extra butter needed.

After last night's carbfest, I have to wait at least at couple days before I try them again to see if I can perfect them.

reply by: KitchenBarbarian aka Zen on May 15, 2012 at 8:47 pm
KitchenBarbarian aka Zen

I use 1/2 yogurt and 1/2 milk (as high fat as I have in the fridge at the time) to replace buttermilk in recipes all the time. I almost NEVER have actual buttermilk on hand and I can't exactly run out and get it spur of the moment. I nearly always have some plain yogurt on hand, though.

But it has been getting harder and harder to find organic yogurt with live culture - I use the yogurt most often to make paneer, without the live culture it doesn't do spit for separating curds and whey. I did buy some Greek yogurt the other day because it did say it was full of live culture. Haven't tried it for paneer yet - I've got milk heating in the microwave right now for that.

You have to be careful - a lot of yogurt that claims to be "Natural" or "organic" is heat treated before packaging, which kills off the live culture, so even if it says "organic" you have to check the label. I don't buy Dannon anymore because they went to the "Natural" label which is their way of trying to make you THINK it's organic, when it really isn't.

I suppose if I use the Greek yogurt as a buttermilk replacement I'll have to up the ante on the water - maybe 2 parts water to 1 part Greek yogurt instead of 1:1