Balloon Bread

1. Activate the Yeast: In a large mixing bowl, combine the sugar, dry yeast, and warm milk. Stir until the sugar dissolves and the yeast begins to activate, forming bubbles on the surface. Let it sit for about 5 minutes.
2. Add Wet Ingredients: Once the yeast mixture is bubbly, add the olive oil and yogurt to the bowl. Stir until well combined.
3. Incorporate Dry Ingredients: Gradually add the flour and salt to the wet mixture, mixing as you go. Continue adding flour until a soft dough forms.
4. Knead the Dough: Turn the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can knead the dough in the mixing bowl if you prefer.
5. First Rise: Place the dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.

Step 2: Shape the Bread

1. Punch Down the Dough: Once the dough has doubled in size, punch it down to release the air. Divide the dough into two equal portions (meringues).
2. Roll and Shape: Roll each portion of dough into a thin circle using a rolling pin. Use a round cutter or a bowl to cut out circles from the rolled dough, creating the balloon bread shapes.
3. Second Rise: Place the shaped dough pieces on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rest for 5 minutes.

Step 3: Bake the Balloon Bread

1. Preheat the Oven: Preheat your oven to 250°C (482°F).
2. Bake: Place the baking sheet in the preheated oven and bake the bread for about 6 minutes, or until the bread puffs up and turns golden brown.
3. Cool and Serve: Once baked, remove the bread from the oven and let it cool slightly on a wire rack. Serve warm.

Tips for the Perfect Balloon Bread