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Bread Machine Champion
Everyday Yogurt Bread

Ila Beemer, Abilene, Kansas

Ingredients for 1-pound loaf
½ cup Water (75°-85°F)
½ cup Yogurt, plain or vanilla
2 tablespoons Butter, softened
3 tablespoons Dry milk
2 tablespoons Brown sugar
1 teaspoon Salt
1 ½ cups Bread flour
1 cup White whole wheat flour
1 teaspoon Active dry yeast

Accurately measure all ingredients. For flour, first stir it, then spoon it into a dry measuring cup and level off.

Mix yogurt and water together. Add remaining ingredients to pan in the order suggested in the instructional manual. Recommended cycle: BASIC/WHITE, light setting. DELAYED TIME BAKE CYCLE MAY NOT BE USED because of food safety concerns.

It is all right to open the machine and touch the dough to check its consistency. Do this after about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid ½ - 1 tablespoon at a time; if it is too wet, add 1 tablespoon of flour at a time.

For a lighter crust color, remove the bread 4 to 5 minutes before the baking cycle is completed. Makes one l-pound loaf

Nutrient Analysis. One serving provides 57 calories, 2 g protein, 9 g carbohydrates, 2 g fat, 5 mg cholesterol, 1 g dietary fiber, 24 mg calcium, 65 mg potassium, and 157 mg sodium.

Examples of high-protein bread flours are Hudson Cream, Gold Medal Better for Bread Flour, Wall-Rogalsky (W-R) Bread Flour.