Yogurt Sandwich Bread

• 675 ml milk, room temperature
• 60 g sugar
• 8 g instant dry yeast
• 100 g plain yogurt
• 960 g bread flour
• 15 g salt
• 50 g unsalted butter, melted

Preparation

1. Step 1

   0:30
   In a bowl combine room temperature milk, sugar, instant dry yeast, and plain yogurt. Mix until well combined.
2. Step 2

   1:21
   In another bowl combine bread flour and salt. Add the wet mixture and mix until there is no dry flour left. The dough should be soft, smooth, and slightly tacky; adjust with a little more flour or milk if needed.
3. Step 3 · 1 hour

   2:13
   Cover the bowl and let the dough rest for 1 hour. The flour will absorb the liquid and gluten will begin to develop.
4. Step 4

   2:41
   Add the melted butter to the dough. Fold and mix gently for 3 to 4 minutes until the butter is fully incorporated and the dough is smooth and silky.
5. Step 5 · 2 hours

   3:20
   Cover the bowl again and let the dough rise for about 2 hours or until doubled in size and beautifully puffy.
6. Step 6

   3:49
   Divide the dough into 2 equal pieces. Flatten each piece with a rolling pin to even thickness, then roll each into a tight log starting from the short side. Pinch the seam to seal and place seam-side down into loaf pans. Gently press to shape evenly.
7. Step 7 · 1 hour

   4:47
   Cover the pans and let the dough proof for about 1 hour or until it rises just above the rim of the pans.
8. Step 8

   5:09
   Preheat the oven to 165°C fan forced (180°C conventional). Brush the tops of the loaves with milk for a golden crust (or use egg wash for deeper color).
9. Step 9 · 165°C / 329°F · 30-35 minutes

   5:21
   Bake for 30 to 35 minutes or until the tops are beautifully golden brown.
10. Step 10 · 30 minutes

    5:44
    Let the loaves cool for about 30 minutes before slicing.