For freshly baked, yeast free bread in a hurry, try this delicious and easy recipe
(168 votes)
Cook: 45 Mins
Serves: 10
Price: 11p per serving
Nutritional Information
Each 93g serving contains
Energy
766kj
183kcal
766kj
183kcal
9%
Fat
1.3g
1.3g
Low
2%
2%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
0.9g
0.9g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
824kj/197kcal
Typical energy values per 100g:
824kj/197kcal
Ingredients
450g plain white flour (not breadmaking flour) plus extra for shaping
1 level tsp bicarbonate of soda
1 level tsp salt
1 level tsp caster sugar
300ml natural low-fat yogurt
150–180ml milk
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Sift the flour, bicarbonate of soda, salt and caster sugar into a large bowl. Sifting ensures the bicarbonate of soda is distributed well in the flour, which means the loaf will rise evenly.
2
Mix the yogurt with 150ml of the milk. Add to the flour mixture in the bowl and mix with a large spoon until the mixture comes together – you may need to add a little more milk to make a soft but not sticky dough.
3
Flour your hands and bring the mixture together. The bicarbonate of soda starts to work as soon as it mixes with the liquid, so you need to work quickly and handle the dough as little as possible. Gather the dough into a ball and put on a floured work surface. Shape into a round loaf about 20-22cm across.
4
Transfer to the baking tray and, using a sharp knife, cut a deep cross in the top. Bake in the oven for 30 minutes. If the loaf starts to brown too much, cover the top with a loose piece of foil shiny side up for the last 5 minutes. To test if the loaf is cooked, tap the bottom - if it sounds hollow, it's ready.