Labneh Bread Recipe
Soft, creamy yogurt cheese spread on freshly baked bread.
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Ingredients
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Labneh
Method
Bread
- 1
Prepare the Labneh
In a mixing bowl, combine the plain yogurt and salt. Stir until well mixed.
- 2
Strain the Yogurt
Line a fine-mesh strainer with cheesecloth or a clean kitchen towel. Place the strainer over a bowl and pour the yogurt mixture into it. Cover and refrigerate for at least 12 hours to allow the whey to drain. The labneh will thicken as it strains.
- 3
Make the Bread
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of instant yeast, and 1 tsp of salt. Gradually add 1 cup of warm water and mix until a dough forms.
- 4
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Shape and Bake
Once risen, punch down the dough and shape it into a round loaf or divide it into smaller pieces for rolls. Place on a baking sheet lined with parchment paper. Let it rise for another 30 minutes. Bake for 20-25 minutes or until golden brown.
- 6
Finish the Labneh
Once the labneh has strained, transfer it to a serving bowl and drizzle with olive oil. Stir gently to combine.
- 7
Serve
Slice the freshly baked bread and serve it warm with the labneh spread on top.
