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Topic: Sweet low-fat puffy yoghurt bread  (Read 1171 times)
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« on: January 11, 2009 09:46:52 AM »

Instead of studying, I'm experimenting in the kitchen and I just made some sweet stuff in between bread and cake. It's easy, quick and low in fat (and to my grandma's standards it's low in sugar) so I can have it for breakfast without eating unhealthy.

150 g flour (5.3 oz)
1 small bag baking powder (16 g, roughly 3 teaspoons)
1 small bag vanilla sugar (8 g, roughly 1.5 teaspoons)
a tablespoon of sugar
cinnamon to taste

150 g yoghurt (the 1.5% fat kind) (5.3 oz)
1 egg

Set oven to 180 degrees Celsius (356 degrees Fahrenheit).
Mix dry ingredients in a bowl, then add yoghurt and egg and mix until you have a sticky, elastic subtance. Make 4 heaps on a baking sheet, leave some space between them because they will puff like crazy. Put in the oven for about 15 minutes.

If you want less puff and more bite, I guess you could double all of the ingredients except for the baking powder. As is, the recipe will probably make nice muffins. The bread tastes good enough to be eaten plain, but a fruity spread works also very well. Next time I'm going to add raisins to the dough befor baking, to see how that works out. Raisins, chocolate chips, stuff like that probably works.
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« Reply #1 on: January 12, 2009 05:24:57 AM »

Okay, you've got me intrigued. I'm going to give this a try. Puffy sounds great! Do you have pics?

Kitchen Witch
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« Reply #2 on: January 14, 2009 05:03:38 AM »

I made 'em, using curd from water buffalo milk, which is quite high in fat - it's what we had on hand. No vanilla sugar, so plain sugar instead. Otherwise, identical. I don't know where this "mix until you have a sticky, elastic substance" comes in. It's all stick and no elastic. But humidity levels here cause higher humidity levels in the flour, so it's possible it could have been closer to what you had, mirmarmalade, had I added more flour.

Nevertheless, yep, they puffed like crazy - about 3x the volume - and tasted great plain. Even the hubby complimented them. Smiley They're a very nice tasting quick bisquit thingy, although softer than a biscuit. Smiley

« Reply #3 on: January 15, 2009 03:24:11 AM »

Glad to hear your version came out well!

I have no idea what made my dough elastic, maybe the flour-liquid ratio like you're saying, but I won't worry about it because it seems to work anyway Smiley

I'll make them again next week, maybe I'll remember to take pictures before everything is gone.
Avian Flight
« Reply #4 on: January 27, 2009 09:10:36 PM »

Mm, sounds good and easy. Would love to see some pictures before making the recipe. Thanks for the US measurements too!

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« Reply #5 on: January 29, 2009 05:46:04 AM »

Here's a link to a picture of some muffins I made with the same recipe, same amount of everything. I filled the cups about halfway, they almost doubled.

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