Sour cream and yogurt bread

Name: Sour cream and yogurt bread
Ingredients: 450 g flour; 2 heaped tablespoons sour cream; 3 tablespoons plain yogurt; 20 g fresh yeast; 1 teaspoon salt; 1 teaspoon sugar; 150 ml lukewarm water; 2 tablespoons oil

Pasta/Pizza - Sour cream and yogurt bread by Steliana N. - Recipia

Once everything is at room temperature, sour cream and yogurt bread rises in two stages and bakes as five joined balls with golden-brown edges. The dough, made with flour, yogurt and sour cream, has a soft, airy crumb beneath a thin, golden crust. I use plain, thick yogurt, not drinkable yogurt. Prep: 20 minutes. Cook: 40 minutes. Rest: 75 minutes. Total time: 135 minutes. Servings: 5. Approximately 400 kcal and 9 g protein per serving.

Ingredients

450 g flour
2 heaped tablespoons sour cream
3 tablespoons plain yogurt
20 g fresh yeast
1 teaspoon salt
1 teaspoon sugar
150 ml lukewarm water
2 tablespoons oil

Preparation

1. Bring everything to room temperature. Rub the fresh yeast with the sugar until it dissolves, then leave it for 10 minutes. 2. Put the sifted flour and salt in a bowl, then add the yogurt and sour cream. Mix, work in the yeast and gradually pour in the 150 ml of lukewarm water until you have a smooth, non-sticky dough. 3. Add the oil and knead until it is fully incorporated into the dough. Cover the bowl with a clean towel and leave the dough to rise for 50 minutes, away from drafts, until it doubles in size. 4. Dust your hands with a little flour and divide the dough into 5 equal pieces. Shape them into balls and arrange them in a round dish dusted with flour. 5. Leave the dough to rise for 15 minutes. Meanwhile, heat the oven to 180°C. 6. Bake the bread for 40 minutes, until browned. Remove it from the dish and cover it with a clean towel.

Notes

The bread keeps for up to 3 days, wrapped after cooling, in a bag or a clean container. Wheat flour contains gluten, and sour cream and yogurt are dairy products; replacing them with dairy-free versions would change the dough proportions. Choose plain, thick yogurt, not drinkable yogurt, so you don't add more moisture. Sour cream with at least 20% fat has the right consistency for the dough; very runny sour cream can make it too soft. Flours absorb water differently, so pour it in gradually and watch how the dough comes together. If it feels a little sticky at first, knead it a bit longer before adding more flour. If you double the quantity, divide the dough between two round dishes so the balls have room to rise. I serve it with fresh cheese and tomatoes.