Recipe: Yogurt Bread

Yogurt Bread

250g bread flour
15g sugar
3g salt
3g yeast
100g flavoured yogurt (I've used Mango yogurt)
60g fresh milk
25g egg (about half an egg)
30g butter

1. Place all wet ingredient into the bread maker.
2. Add all the dry ingredient on top of the wet ingredient. Make the yeast the last dry ingredient to be put into the bread maker.
3. Select sandwich bread mode. Start machine.
4. Machine will start kneeding and proofing process. Once 1st proofing is done, remove dough from the bread maker and separate dough into small buns. Place buns onto a flat bake tray.
5. Cover the tray with a cling wrap and allow the dough to go for second proofing until double its size again.
6. Egg wash the top of the buns and sprinkle some sesame seeds on top of each small bun.
7. Bake in preheated oven at 170-180C for 20 minutes until the top turns golden brown.
8. Remove bun from tray to cool completely.

Note:
- This recipe can also be baked into a loaf. I would suggest baking the loaf at 160C for about 30mins.
- The dough is not sticky and is hence good to use for shaping to make into buns.
- To prevent wastage to the egg, you can adjust the amount of milk you use.