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Sliced Greek yogurt yeast bread showing moist, tender crumb and perfect sandwich bread texture

Fat Free Greek Yogurt Yeast Bread (High Protein Sandwich Bread)

High-protein sandwich bread using fat-free Greek yogurt and applesauce for incredible moisture and nutrition
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Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 2 hours 30 minutes
Total Time 50 minutes
Servings: 16 portions
Course: Bread, Breakfast
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups bread flour 480g
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup fat-free Greek yogurt 240g, warm or room temperature
  • 0.67 cup unsweetened applesauce exactly 8 oz
  • 1-2 tablespoons water
  • 1 tablespoon non-dairy milk optional, for brushing
  • 1 tablespoon maple syrup optional, for brushing

Equipment

  • Stand mixer with dough hook
  • 9 x 4 x 4 pullman loaf pan
  • Kitchen scale
  • Large mixing bowl

Method
 

  1. In the bowl of a stand mixer, combine bread flour, instant yeast, and salt.
  2. Add the Greek yogurt and applesauce to the dry ingredients.
  3. Start kneading at low speed (speed 2) for about 1 minute until ingredients are combined. Add 1 tablespoon of water.
  4. Continue kneading for 7-10 minutes until dough pulls away from bowl and forms a smooth, supple ball. Add additional 1-2 tablespoons water or flour if needed.
  5. Place dough in a lightly greased bowl, cover, and let rise until doubled (60-90 minutes).
  6. Punch down dough and place on floured surface. Divide into 4 equal pieces. Roll each piece into 6 x 9 inch rectangles, fold into thirds, then roll tightly into cylinders. Place in well-oiled bread pan.
  7. Let rise for 40-60 minutes until puffy. Preheat oven to 350°F (180°C).
  8. Optional: Brush tops with milk-maple syrup mixture for color and shine.
  9. Bake for 15 minutes, then cover with aluminum foil and bake additional 15 minutes until internal temperature reaches 190°F.
  10. Remove from oven, turn out on rack, and cool before slicing.

Notes

Store at room temperature for 3-4 days wrapped, or freeze up to 3 months. Weigh flour for best results (1 cup = 120g). Drain excess liquid from Greek yogurt before using. All-purpose flour can substitute with 1 tsp vital wheat gluten per cup.