Sweets and drinksBaked GoodsEurope and North America40 minutes for the first rise, 40 minutes to 2 hours for the second, 20 to 30 minutes baking
This bread uses yogurt for part of the liquid, which gives a soft, moist crumb and the faintest tang. The loaf pulls apart in strands and is still tender the next day. The tricky part is the kneading, since the dough has to reach the windowpane stage before it will rise evenly.
The butter goes in only once the dough has started to smooth out, because adding it early holds back the gluten. A common problem is over proofing, which leaves a sharp yeasty smell and a loaf that collapses in the oven.
This batch weighs about 459g, at roughly 278 calories per 100g.
Method
Beat 1 chicken egg and measure out 40ml for the dough, saving the rest for the wash.
Add 60ml unsweetened oat milk, 3g yeast and 50g unsweetened yogurt to the beaten egg and whisk until combined.
In a large bowl, mix 250g all purpose flour, 9g kOBE Monk Fruit Blend and 2g salt. Pour in the yeast mixture and stir until it comes together.
Knead roughly until the dough holds, then switch to folding and pushing, turning the dough 90 degrees each time, for about 10 minutes.
Once the dough starts to smooth out, work in 30g unsalted butter and knead for another 15 minutes, until the dough is smooth, even and springy.
Put the dough in a bowl, cover it with cling film and let it rise for about 40 minutes, until doubled.
Divide the dough into 8 equal pieces and roll each into a ball.
Line the tin with parchment, arrange the rolls, cover with a cloth and let them rise for 40 minutes to 2 hours, until doubled.
Loosen the remaining egg with a splash of oat milk and brush it over the tops.
Preheat the oven to 160 to 170 degrees C for 5 minutes, then bake for 20 to 30 minutes until evenly golden.
Brush the hot loaf with a thin layer of butter for shine and cover it with a cloth for about 10 minutes to soften.
Tips
Traditional active dry yeast gives a deeper aroma, while instant yeast is easier to use but milder.
A rise that runs too long leaves a sharp yeasty smell and a sour loaf.
kOBE Monk Fruit Blend dissolves slowly, so mix it into the dry flour rather than into the milk on its own.
Bread made with kOBE Monk Fruit Blend browns more lightly, so two coats of egg wash give a deeper golden top.
The dough passes the windowpane test when a stretched piece lets light through without tearing.
Let the loaf cool completely on a rack before bagging it, since trapped steam softens the crust.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.