I had my sister over for a visit not too long ago when I cooked Lebanese food one day. (We try, every once in a while, to have a day where we have a meal from another country.) That said, I was left with some plain yogurt now nearing its expiration date and I came across this recipe in the cookbook. Ms. Hensperger recommends using this bread the day it is baked and that it is a “perfect sandwich bread”.
I placed the ingredients into the bread machine pan in the following order:
1 cup plain whole milk yogurt
3/4 cup water
2 tsp. salt
3 1/2 cups bread flour
1 Tbl. gluten
2 tsp. SAF yeast
This loaf uses the basic bread and dark crust settings. It is noted that the you should not use the delay timer when making this loaf. Another thing worth mentioning is that your dough ball will look sticky. There is no need to add additional flour, as the stickiness will correct itself during the kneading process.
As this was baking, the smell reminded me quite a lot of some sourdough breads I have baked in the past.
This loaf is really lovely, the crust has a slight snap, but the interior of the loaf is moist, chewy and delicious. I tried a slice with just butter and it was great, but I also made a grilled cheese sandwich later in the evening and a fried egg sandwich this morning, both of which were perfect on this bread. I really can’t express just how much I like this loaf; it is very slightly sour and delightfully soft and chewy.