Homemade Yogurt & Sesame Sandwich Bread
This recipe uses yogurt to add moisture and a slight tang, making it stay fresh longer than standard water-based breads.
Ingredients
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Bread Flour: 2 ½ cups (320 g)
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Warm Water: ⅔ cup (160 ml)
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Plain Yogurt: ¼ cup (60 g), room temperature
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Yeast: 1 tsp fresh (3 g) OR ½ tsp active dry (2 g)
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Sugar: A pinch (to activate yeast)
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Vegetable Oil: 1 tbsp
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Salt: 1 tsp (6 g)
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Topping: Sesame seeds and a little water/milk for brushing
Instructions
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Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy.
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Mix the Dough: In a large mixing bowl, add the flour and salt. Create a well in the center and pour in the yeast mixture, yogurt, and vegetable oil.
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Knead: Mix until a shaggy dough forms. Turn it out onto a floured surface and knead for about 8–10 minutes (or use a stand mixer with a dough hook for 5–7 minutes) until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.
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First Rise: Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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Shape: Gently punch down the dough to release air. On a lightly floured surface, flatten it into a rectangle and roll it up tightly into a log shape.
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Second Rise: Line a loaf pan with parchment paper (as seen in your image). Place the dough log inside. Cover and let rise again for about 45 minutes until it reaches the top of the pan.
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Top & Score: Brush the top of the loaf lightly with water or milk and sprinkle generously with sesame seeds. Using a very sharp knife or a razor, make 3–4 diagonal slashes (scores) across the top.
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Bake: Preheat your oven to 375°F (190°C). Bake for 30–35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
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Cool: Remove from the pan and let it cool completely on a wire rack before slicing to ensure the interior set correctly.