My 100 Pullman Loaf Challenge #27: Soft & Tender Yogurt Loaf

Whenever I haven't prepared a tangzhong or sponge ahead of time but still crave a soft, tender loaf, I turn to this direct-method yogurt Pullman loaf. Yogurt really works wonders in bread dough, keeping the crumb extra moist and soft.

🎈Ingredients: (Makes two 450g Pullman loaves)

Bread flour 540g, unsweetened thick yogurt (very thick, like steamed egg custard) 120g, 2 eggs (about 100g total), ice-cold milk 95g, sweetened condensed milk 25g, sugar 60g, salt 5g, milk powder 30g, instant dry yeast 6g, butter 50g.

🎈Method:

Place all ingredients except the butter into the stand mixer and mix until the dough reaches the thick membrane stage. Add the butter and mix until it reaches the full windowpane stage. Cover with plastic wrap and proof in a warm, humid place until doubled in size.

Turn out the dough, gently press to degas, divide into 6 equal pieces, shape into tight balls, cover with plastic wrap, and bench rest for about 15 minutes.

Complete two rounds of rolling out and coiling, then place the dough into the loaf pans.

Proof until 80% full in the pans.

Bake at 175°C for about 30 minutes, tenting with foil once the top browns.

When time is up, tap the pans on the counter before unmolding, then cool on a wire rack.