Difference between revisions of "Yoghurt Bread"
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#Stand until double in volume. Then proceed from '''The next morning:''' in [[Pain au levain naturel|Recipe:Pain au levain naturel]] | #Stand until double in volume. Then proceed from '''The next morning:''' in [[Pain au levain naturel|Recipe:Pain au levain naturel]] | ||
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| − | [[Category:Bread | + | <references/> |
| + | [[Category:Bread Recipes|{{PAGENAME}}]] | ||
[[bpy:Bread with Yoghurt]] | [[bpy:Bread with Yoghurt]] | ||
[[ss:Yoghurt Bread]] | [[ss:Yoghurt Bread]] | ||
[[ta:Yoghurt bread]] | [[ta:Yoghurt bread]] | ||
Latest revision as of 15:51, 9 May 2012
| Bread
Yoghurt Bread
Ingredients
- 125 g (½ cup) yoghurt
- 125 g (½ cup) water
- 2 tsp. honey
- 250 g (1 cup) flour
Preparation
- Wash a glass jar with water and leave it wet. Sterilize by microwaving it for 4 minutes.
- Mix the water, yoghurt and honey in the jar, screw on the cap loosely and let stand for 3 or 4 days until bubbly.
- Add the flour and mix well.
- Stand until double in volume. Then proceed from The next morning: in Recipe:Pain au levain naturel
