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Wheat ‘N Yogurt Bread 2 lb.
9 ounces (1 cup + 2 tablespoons) water, 75-85°F
⅔ cup plain yogurt
2 tablespoons butter or margarine
1½ cups bread flour
2¾ cups whole wheat flour
2 tablespoons dry milk
2 tablespoons brown sugar, packed
1½ teaspoons salt
2¼ teaspoons active dry yeast
2 teaspoons bread machine yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.
A dense bread, packed with fiber since all whole wheat flour is used. Longer rise time at wheat settings provide great results. If bread collapses during baking period, add 1 or 1½ tablespoons vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.