Honey Yogurt Bread

By MJH

Ingredients

• 1 1/2 Tbsp. honey (Can be doubled to 3 Tbsp.)
• 1/2 c. warm water (110F)
• 1 1/4 tsp. active dry yeast
• 1/2 c. plain yogurt (I used nonfat Greek yogurt)
• 1 1/2 tsp. salt (Can be decreased to 1 tsp. salt)
• 3 c. all-purpose flour

Preparation

Step 1

In a large bowl, combine warm water and 1/2 Tbsp. honey. Add the yeast and let sit for 5 min. until foamy.

Stir in 1 cup of flour and mix well.
Allow to sit for 5 min. so that the flour can absorb the liquid.
Then, add in the remaining honey, yogurt, and salt. (Note: It will look like a lump of dough and it'll be a little difficult to beat the yogurt into it.
Just beat it with all your might and the dough will even out into a thick, smooth batter.) Add the rest of the flour a half cup at a time until the dough no longer sticks to the side of the bowl.

Transfer the dough to a floured surface and knead for 8-10 min.
You'll know you've kneaded it enough when it passes the windowpane test.

Lightly grease a clean bowl with oil.
Place dough in bowl, turning to coat the surface with oil.
Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 to 2 hours.

Turn risen dough onto a floured surface and knead for about a minute to remove air bubbles. Form dough into a ball and allow to rest, covered for 15 min. (Note: I missed this step but the bread still turned out great.) Grease two mini loaf pans.

Divide the dough in half and roll or pat each one into about a 9x7 inch rectangle. Starting at the shorter edge, tightly roll dough up, jelly roll style, pressing the seam and the ends well to seal.
Place loaves seam side down in the prepared pans.
Cover loosely with plastic wrap and allow to rise until doubled, about 1-1 1/2 hours.

Preheat the oven to 400F.
Slash the top of each loaf lengthwise.
Bake for 20-25 min., until loaves are golden brown. Remove from pans and allow to cool on wire racks.