Fat Free Greek Yogurt Yeast Bread (High Protein Sandwich Bread)
Here's an unbelievably soft & fluffy high-protein, low-sugar sandwich bread that's about to change the way you think about bread. Made with fat-free Greek yogurt and unsweetened applesauce, this bread is a healthier alternative that doesn't compromise on taste and texture. Yields one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
Ingredients
- 4 cups bread flour (480g)*
- 2 tsp instant yeast
- 1 tsp salt
- 1 cup fat free Greek yogurt (240g), warm or room temperature**
- ⅔ cup unsweetened applesauce (exactly 8 oz)***
- 1-2 Tbsp water
Instructions
- Mix all the dry ingredients (bread flour, instant yeast, salt) in the bowl of the stand mixer.
- Add the Greek yogurt and applesauce to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined. Add 1 Tbsp of water.
- Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen.
- Continue to knead for about 7 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes****
- Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
- Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan. Here's a step by step guide to how I shape bread dough, here!
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing. Enjoy!
- Note: You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Video
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**since yeast don't rise very well in cold environments, it's best to use warm or room temperature Greek yogurt in this recipe.
***I used exactly two 4 oz mini cups of unsweetened applesauce
****It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water.
Nutrition
Calories: 115kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 1mgSodium: 135mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 0.1mgCalcium: 17mgIron: 0.3mgZinc: 0.4mg***Net Carbs: 21g
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