Instead of throwing away expired yogurt, you can make this fluffy delicious bread instead. Into a large mixing bowl, add one egg and one cup of plain yogurt, because the consistency varies, the amount of yogurt can be adjusted appropriately. Add three tablespoons of sugar, you can reduce the amount if you use a sweet yogurt, add yeast then mix well and set it aside.
Add two cups of bread/ wheat flour and salt then stir into a dough. Melt two tablespoons of unsalted butter and add to the bread dough and stir with a spatula until the butter is incorporated into the dough. Let the dough rest for 20 minutes covered with a lid. After resting, mix the dough for about a minute then cover the dough with plastic wrap and let the dough proof for 60 minutes.
After an hour your dough should be well proofed, sprinkle some flour on your work surface and place the dough on it then flatten the dough and add a quarter cup of water-soaked raisins. Spread evenly on top of the dough and fold several times and wrap the raisins inside the dough. Fold in several times and wrap the raisins inside the dough then divide the dough into 8 or 10 equal parts depending on the size you want them to be.
Knead each small portion of the dough and put the rounded dough in a baking mold. Cover the dough and let it rise for about 40 minutes, after resting, brush egg or milk on the surface of the dough. Bake in the middle of the preheated oven and bake at 170C (340F) for 25 minutes. Brush with butter once the bread is out of the oven, that way the bread will taste even better and stay soft for days. This yogurt bread is very soft like a cloud. Enjoy this with your family.
- 1 Egg
- 250g (1 cup) Plain greek yogurt
- 40g (3 tbsp) Sugar
- 3g (1 tsp) Yeast
- 300g/ 10.58Oz (2 cups) Bread flour/wheat flour
- 1/2 tsp Salt
- 30g/ 1.05Oz (2 tbsp) Melted unsalted butter
- 50g/ 1.76Oz (1/4 cup) Water-soaked raisin (Optional)
170°C (340°F) bake for 22 to 25 minutes