High Protein Yeasted Sandwich Bread
A soft, pillowy sandwich loaf made with nonfat Greek yogurt for a genuine protein boost in every slice. No sourdough starter needed, no protein powder, just real ingredients and a same day bake.
Servings: 15 slices
Calories: 155kcal
Equipment
- kitchen scale
- Stand mixer with dough hook or large mixing bowl
- 9x5 loaf pan 10x5 pan
- Parchment paper
- Instant read thermometer
- - Pastry brush
- Wire cooling rack
- Rolling Pin
Ingredients
For the yeast bloom:
- 60 grams warm water 110 to 115 degrees Fahrenheit (1/4 cup)
- 40 grams whole milk warmed to 110 to 115 degrees Fahrenheit (3 tablespoons)
- 6 grams active dry yeast 2 teaspoons
- 20 grams granulated sugar 1 1/2 tablespoons
For the dough:
- 460 grams bread flour 3 3/4 cups
- 240 grams nonfat Greek yogurt slightly warmed (1 cup)
- 50 grams unsalted butter softened (3 1/2 tablespoons)
- 7 grams fine sea salt 1 1/4 teaspoons
- 1 large egg room temperature
For finishing:
- 1 large egg
- 1 tablespoon water/milk
- 2 tablespoons melted butter for brushing after baking
Instructions
- Combine the warm water and warm milk in a small bowl and check the temperature. It should register between 110 and 115 degrees Fahrenheit on an instant read thermometer. Sprinkle the yeast and all of the sugar over the liquid and stir gently. Let sit for 10 minutes until the mixture is foamy and fragrant. If nothing happens after 10 minutes, your yeast is dead. Discard and start over with fresh yeast.
- While the yeast blooms, warm the Greek yogurt in the microwave for about 30 seconds, just enough to take the chill off. You want it slightly warm but not hot.
- In a large bowl whisk together the bread flour and salt. In a separate bowl whisk together the warmed yogurt and egg until smooth. Pour the foamy yeast mixture into the yogurt mixture and stir to combine.
- Pour the dry ingredients onto the wet mixture. Do not start mixing. Take teaspoons of the softned butter and place onto of the flour. Then begin to mix at speed 2 until a cohesive shaggy dough forms. Cover and let rest about 15 minutes.
- Knead the dough for 5 to 6 minutes on a countertop, or mix on medium speed with a stand mixer dough hook, until the dough is smooth, elastic, and slightly tacky. This dough will feel sticky at first because the Greek yogurt releases moisture slowly and differently than water would.
- Place the dough in a lightly oiled bowl, cover, and set in a warm spot. Let rise until the dough has fully doubled in size, about 1 to 2 hours depending on your kitchen temperature. Do not rely on size alone. Once doubled, perform the poke test by pressing a floured finger about half an inch into the dough. If it springs back immediately and completely, the gluten is still tight and the dough needs more time regardless of the size. You are looking for a slow partial spring back that leaves a slight indent. If it springs back slowly and only partially fills in, the dough is ready to shape.
- Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough out into a rectangle approximately 14 inches wide by 16 inches long. Position the dough so the 14 inch side is parallel to you. Fold each short side in toward the center, overlapping slightly in the middle. Starting from the edge closest to you, roll the dough up away from you, tugging gently inward and rolling as you go to build surface tension. Once rolled, pinch the seam firmly all the way across and place the shaped loaf seam side down in a parchment lined 9x5 loaf pan.
- Cover the pan and let proof in a warm spot for 45 minutes to 1 hour until the dough crowns one inch above the rim of the pan.
- Preheat the oven to 350 degrees Fahrenheit. While the oven heats, whisk together the egg and water or milk to make the egg wash and brush it gently over the surface of the loaf. I find using a torn piece of paper towel works better than a pastry brush.
- Bake for 42 to 48 minutes until deep golden brown. Check the internal temperature with an instant read thermometer. You are looking for about 195 degrees Fahrenheit in the center of the loaf. If the top is browning faster than you would like, tent the loaf loosely with foil after the first 25 minutes and continue baking.
- Remove from the oven and immediately brush the top generously with butter. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack.
- Cool for at least 45 minutes to one hour before slicing. Cutting into an enriched loaf too soon results in a gummy crumb even when the loaf is fully baked. The interior is still setting up as it cools and the wait is worth it.
Notes
Storage:
Once fully cooled, wrap the loaf tightly in plastic wrap or store in an airtight bread bag at room temperature for up to 3 days. The butter and yogurt in this dough give it better staying power than a standard sandwich loaf. For longer storage, slice the cooled loaf completely, place a small piece of parchment between each slice, and freeze in an airtight bag for up to one month. Pull slices directly from the freezer and toast as needed.
Full Fat Greek Yogurt:
Full fat Greek yogurt will work in this recipe but the dough will be slightly stickier and wetter than when using nonfat. If you use full fat, add bread flour one tablespoon at a time during kneading until the dough feels soft and tacky but not sticking to your hands and gently pulls from the side of the bowl. The crumb will be slightly richer and more tender.
Milk Substitutions:
Lactose free whole milk such as Lactaid is a straight 1 to 1 swap and behaves identically in this recipe. For a dairy free option, unsweetened soy milk is the best performing substitute as it most closely matches dairy milk in protein content and structure. Oat milk or almond milk will work but may produce a slightly softer crumb.
Egg Substitution:
I have not personally tested an egg free version of this recipe. Based on research, aquafaba (the liquid from a can of unsalted chickpeas) is the most recommended substitute for eggs in enriched yeasted breads. Use 3 tablespoons of aquafaba in place of the one egg. The dough may feel slightly different and the crumb may be less rich but it should still bake up well. If you try it, let me know in the comments how it goes.
Proofing Signs to Watch For:
Because this is a yeasted dough it moves faster than sourdough. The bulk rise is done when the dough has fully doubled, not just puffed. Poke the dough with a floured finger. If the indentation springs back slowly and only partially, it is ready to shape. For the final proof in the pan, the dough should crown about one inch above the rim before it goes in the oven. Do not rush either rise. An underproofed loaf will split on the sides during baking.
If you are proofing in a warm environment such as an oven with the light on or a warm kitchen above 78 degrees Fahrenheit, watch the dough closely. Yeast activity doubles in speed with every 18 degree increase in temperature, which means your dough can go from perfectly proofed to overproofed very quickly. A warm proofing environment also causes enzymes to break down gluten faster, which weakens the dough structure at the same time the yeast is producing more gas. This combination is the most common cause of side splitting during baking. Always rely on the poke test rather than the clock when proofing in a warm environment.
Troubleshooting:
If the loaf splits on the side during baking, this almost always means it went into the oven underproofed. Make sure the dough has fully doubled during the bulk rise and visibly crowns above the rim of the pan before baking. If side splitting is a recurring issue, also check your oven temperature with a separate thermometer as an oven running too hot can contribute.
If the crumb is gummy or dense in the center, the loaf either was not baked long enough or was cut before fully cooling. Use an instant read thermometer and pull the loaf at 190 to 195 degrees Fahrenheit every time. Then wait the full 45 minutes to one hour before slicing.
If the dough feels very sticky right after mixing, do not add extra flour immediately. Give the dough the full knead time and then let it rest for 10 minutes. It will tighten up significantly on its own. If it is still very sticky after the rest, add bread flour one tablespoon at a time until the dough feels soft and slightly tacky but manageable.
If the yeast does not foam after 10 minutes, the water was either too hot, killing the yeast, or too cool, not activating it. The ideal range is 110 to 115 degrees Fahrenheit. Always use a thermometer rather than guessing by touch.
