1 kg white bread flour
30 ml sugar
15 ml salt
10 g instant yeast
45 ml oil
375 ml warm water
250 ml LANCEWOOD® Double Cream Plain Yoghurt *
flour
extra for kneading
Using a large bowl, mix the flour, sugar, salt and yeast together. In a separate bowl, mix the oil, water and yoghurt together. Then add it to the dry ingredients. Mix to form a soft dough.
Place the soft dough on a surface sprinkled with flour and knead for about 5 minutes until smooth and elastic. Brush the mixing bowl with a little oil. Return the dough ball to the bowl and cover with cling wrap. Leave to rise in a warm place until doubled in size (about 1 hour).
Take the dough and place it on a surface sprinkled with flour and knead for 3 minutes. Divide the dough into two and shape into two loaves. Place into two greased loaf pans of 25 cm length x 13 cm wide x
6 cm depth or on a large baking sheet lined with baking paper. Cover loosely with oiled cling wrap and leave to rise for another 30 – 40 minutes.
Preheat the oven to 180°C. Bake for 35 – 40 minutes until the bread sounds hollow when tapped. Remove the bread from the pan and place onto a wire rack and to cool.
Serve with a LANCEWOOD® cheese of your choice, together with butter and jam.*Use LANCEWOOD® Sour Cream or Low Fat Plain Yoghurt instead of Double Cream Plain Yoghurt.
