Bread with Yoghurt
- yoghurt - 1 cup (260 g)
- flour - 1 2/3 cups (400 g)
- yeast - 1 1/2 teaspoons, dry
- water - 2 tbsp (30 ml)
- salt - 2 tsp
- sugar - 2 tsp
- sesame seeds - 3 1/3 tbsp (50 g), optional
Dilute the yeast with 2 tablespoons of hot water, add the sugar, stir and leave the mixture aside. Once it bubbles, mix the yeast with the yoghurt, which needs to be at room temperature. Sift the flour and start kneading.
You need to get an elastic dough, to which you finally add the salt and sesame seeds if desired. Put the dough to rise for 1 hour in a greased bowl, covered with a towel. Then form it into the desired shape, brush it with milk or an egg yolk beaten with a little water and sprinkle it with sesame seeds if desired.
Cover the shaped bread with yoghurt with a towel and let it rise for another hour. Put it to bake on the bottom element of the oven, pre-heated to 446°F (230 °C). After around 10 minutes, spray the inside of the oven with cold water, turn the heat down to 392°F (200 °C) and bake for about half an hour.