Adding yogurt to bread recipes makes the bread softer, enhances flavor, and improves the taste and texture of gluten-free varieties, according to Jami Callao.
Callao suggests replacing half of the fat or liquid in bread with yogurt to maintain a good balance, resulting in tenderness and a lighter texture.
To start incorporating yogurt, experts recommend trying a dessert bread like banana bread, where little proofing is required, for a less intimidating experiment.
For savory breads, like boule, replacing water with yogurt can be an easy swap, allowing for a quick bread-making experience.
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