Saturday, March 30, 2013

Oat and Yogurt Bread Machine Loaf

Some days I have no yogurt at all. Other days I have way too much. And then I start getting creative about using it. I mean, I like eating it plain, but I also like using it in cooking. And baking. And sauces, dips, dressings ... all sorts of things.

This time around, I decided to use just a little bit of my recent yogurt richness in bread. And then I decided to add some whole grain goodness in the form of rolled oat.

Then, since I was being just a teeny bit lazy, I used my bread machine.

Have I mentioned how convenient this machine is? As much as I love making bread by hand (and I'm working on a few very interesting variations) sometimes I just need to have a loaf of bread that I can use for toast in the morning. So I can toss ingredients into the machine and just let it go until it beeps.

Did I mention that we're going through a lot more bread since Bob came home from the hospital? Yeah, we are. He's been busy eating and trying to gain some weight.

Oat and Yogurt Bread

1 teaspoon instant yeast
1 tablespoon cane sugar
1/2 cup rolled oats
2 1/2 cups (11 1/4 ounces) bread flour
1 teaspoon salt
1/2 cup Greek-style yogurt (I used Wallaby 0%)
1 tablespoon butter
1 cup water

Put all of the ingredients in your bread machine in the order recommended by the manufacturer (in general, the differences are about when the yeast is added, and when the water is added. It might not make a huge difference, but if your manufacturer has a recommendation, go for it.

Set the machine for a medium loaf, light crust.

Press appropriate buttons.

When the bread is done, remove it from the machine and let it cool on a rack before slicing.