Ingredients
Equipment
Method
- Activate the Yeast:Pour the warm water into the bread machine pan.Add the milk powder and honey and stir until the milk powder has dissolved.Sprinkle over the active dry yeast, stir once, cover and then leave for 5 to 10 minutes until the mixture is visibly frothy.If the yeast does not foam, discard the mixture and begin again with fresh yeast.
- Add the Remaining Ingredients:Add the Greek yogurt and cold cubed butter to the bread machine pan.Pour the bread flour over the wet ingredients.Make a small well in the flour and add the salt, keeping it away from the activated yeast until the machine begins mixing.
BAKING THE LOAF IN THE BREAD MACHINE
- For a Loaf Baked Completely in the Bread Machine:Insert the bread pan into the machine.Select the White Bread Cycle, 2lb Loaf and Medium Crust settings.Press Start and allow the bread machine to complete the full mixing, kneading, rising and baking cycle.When the White Bread Cycle has finished, carefully remove the loaf from the bread machine.Wrap the loaf in a clean tea towel while it cools to help keep the crust soft.Allow it to cool for at least 10 minutes before slicing.
BAKING THE LOAF IN THE OVEN
- For the Dough Cycle and Oven Method:Select the Dough Cycle and allow the machine to complete the full cycle. This usually takes around 1 hour 30 minutes, depending on your bread machine.Preheat the oven to 350°F.Turn the finished dough onto a lightly floured surface and shape it into your preferred loaf or French bread shape.Place the shaped dough onto your prepared baking tray or oven-safe dish, or into a loaf pan.Bake at 350°F for approximately 35 minutes.If needed, continue baking for another 5 minutes until fully baked and beautifully golden brown.No egg wash or milk wash is required.Remove from the oven and immediately wrap the loaf in a clean tea towel while it cools.Allow it to rest for at least 10 minutes before slicing.
Notes
- Check the yeast before continuing. The yeast mixture should become visibly frothy within 5 to 10 minutes. If it doesn't, start again with fresh yeast rather than risking an entire loaf that doesn't rise.
- Check the dough during the first few minutes of mixing. It should become soft, smooth and only slightly tacky. If it appears too dry, add water 1 tsp at a time. If it is excessively wet, sprinkle in a small amount of additional bread flour.
- Plain Greek yogurt produces a beautifully soft crumb without leaving the finished loaf tasting strongly of yogurt.
- Cold butter is fine. The bread machine will gradually incorporate the cubes as it mixes and kneads the dough.
- Milk powder helps create the exceptionally soft texture without replacing the water in the recipe with fresh milk.
- For maximum convenience, use the White Bread Cycle and allow the machine to complete the entire loaf.
- For a more traditional bakery-style shape, use the Dough Cycle and finish the loaf in the oven.
- Wrapping the freshly baked loaf in a clean tea towel while it cools helps retain moisture and keeps the crust beautifully soft.
- Allow the loaf to cool for at least 10 minutes before slicing so the crumb has time to begin setting.
Storage
- Allow the bread to cool completely before storing.
- Room Temperature: Keep in an airtight bread bag, bread box or sealed container for up to 3 days.
- Freezing: Freeze the whole loaf or individual slices in a freezer-safe bag for up to 3 months. Slicing before freezing makes it easy to remove only what you need.
- Thawing: Thaw the wrapped loaf at room temperature, or toast individual slices directly from frozen.
- Refreshing: Bread that has lost a little softness after a couple of days can be briefly warmed in the toaster or microwave.
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Nutrition information is automatically calculated, so should only be used as an approximation.