Well, I couldn't choose only one, so I think that it's better to give both of the recipes as they have the same base.
When talking about Honey and yogurt, I had an idea that they would be great with dried fruit too. So, I added the dried cranberries and yes, it's delicious and the cranberries make the bread pretty.
To add moisture to the dried cranberries, I mix them with water and heat them shortly in the microwave, anyway, you can skip this step but I think they adhere to the dough better and don't draw out the moisture from the dough too.
The amount of the milk, it depends on the brand of the flour and the thickness of the yogurt, so you will need more or less than mine.
This time I use rice bran oil shortening instead of the butter, as it's 100% fat, which makes the bread soft and fluffy ^^. It's easier to calculate the fat content than butter as you don't have to worry about the water (as the water in the butter is differ from brand to brand).
I love to knead by hand but you can use a stand mixer or the dough function of a bread machine too.
Honey yogurt Bread: Plain & Cranberry
Makes 2 of 6×25×6 cm loaf
40 g ................................ Dried cranberries
1 tsp ................................ Water
300 g ............................... Bread flour
5 g ................................... Instant yeast
5 g ................................... Salt
175-180 g ........................ Milk
25 g ................................ Honey
25 g ................................ Plain yogurt
25 g ................................ Rice bran oil shortening
........................................ Milk for brushing over the top
I use King rice bran oil shortening.
Put the dried cranberries into a bowl with the water.
Cover and heat in the microwave at 600W for 30 seconds.
Let it cool before using.
Put the bread flour and yeast into a bowl and mix to combine.
Put the salt into the bowl and mix to combine.
Mix milk, honey, and yogurt together.
Pour the milk mixture into the bowl.
Mix to combine.
Remove the dough from the bowl and knead for 7-8 minutes.
Until it passed the windowpane test.
Put the shortening into the dough and knead for 6-7 minutes or until smooth.
Cover and let the dough rise for 1 hour or until double in size.
When the dough is ready.
Cut the dough into 2 pieces.
Cut 1 piece of the dough into 5 equal pieces.
Roll each piece into a ball.
Put cranberries into another piece of the dough.
And cut into 5 equal pieces then roll each piece into a ball.
Cover and let the dough rest before shaping for 15 minutes.
Bread 2 of a 6×25×6 cm. pan brushed with shortening.
Roll each of the dough again.
And put them into the prepared pans.
Cover and let it rise for 40-50 minutes or until almost doubled in size.
Meanwhile preheat an oven to 200℃
I use upper and lower heat.
When the dough is ready, brush the top of it with milk.
Put the pans into the oven and decrease the temperature to 180℃.
Bake for 25 minutes.
Remove from the oven and tap the pan over the counter.
Remove the bread from the pans and let it cool completely.
Honey yogurt Bread: Plain & Cranberry
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