Well-drained yogurt for Marilyn's bread recipe?

[Guest guest]

I'm anxious to try a bread recipe, and liked yours, Marilyn, because it doesn't have DCCC in it (and I think I'm getting better with the yogurt). But, the only time I've drained yogurt is for the goat cheese recipe (drained to the point being able to cut it into slices). When you say " well-drained yogurt cheese " for the bread recipe (copied below), how drained is well-drained? Would you drain until the obvious liquid is out? How thick would it be? About how long would you drip it?

Thanks!!

Ann

UC, SCD since 03/30/2008

Here's my Basic Bread Recipe:Basic Bread (an LSCDL recipe)This recipe is essentially the same as the Lois Lang Bread in BTVC. I've made some adaptations for my climate and kitchen, including the fact that I usually can't find dry curd cottage cheese, and that in my oven, the recipe as written turned out burnt on the outside and soggy on the inside. This one, baked in the Danish Loaf Pan (#5131) from www.kingarthurflour.com turns out nice and golden on the outside, and tender-chewy on the inside. Like all nut flour loaves, it has the heavier consistency one expects of a corn bread, not a wheat bread.

3 firmly packed cups almond flour1 cup firmly packed, well-drained yogurt cheese1/4 cup (1/2 stick) melted butter1 teaspoon baking sodaPinch salt (not optional)3 extra large eggsPreheat oven to 325 F. Butter a Danish Loaf Pan (12 " x 4 " x 2 1/2 " ) lightly, then place a cut-to-size piece of parchment or wax paper on the bottom, and butter over it.

Place almond flour in a large mixing bowl.In a blender or food processor, combine yogurt cheese, melted butter, baking soda, salt (not optional) and eggs. Blend until mixture is a thick, buttery yellow. It will expand dramatically, so be certain your container is large enough to hold double the amount of the original ingredients. (I didn't make sure the container was large enough the first time. And had buttery-yellow egg and cheese mixture spewing all over my counter, and dripping down on the floor. The dachshunds thought this was wonderful. I started over... )

Pour the mixture in with the almond flour, scraping everything out of the blender or food processor with a spatula or spoonula. Mix completely. This should make a medium-soft dough. If it is too wet, and looks more batter-like, add almond flour by the half cups until you achieve an actual dough - and keep a record of how much you add for next time. Depending on the weather, or the precise size of the your eggs, or the amount of liquid remaining in the yogurt cheese, it has been necessary to add up to two cups extra almond flour. Bread making is an art, backed up by science.

Place the loaf pan on the center rack of the oven, and bake for about 1 hour. Bread will be golden, with a crack across the top. Check to be sure it is done by inserting a cake-tester or toothpick in the center.

Remove from oven and loosen sides by sliding a thin-bladed knife or spatula down along the sides. Turn over onto a long platter, remove pan, remove paper, and allow to cool. Bread will crumble if you try to cut it while hot, but it is excellent when served just warm, with plenty of butter.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001

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