Yogurt Bread
I remember staring at an almost-empty bread bag one morning, the thought of a trip to the store feeling like a huge chore. My toast-and-butter craving was real, but my motivation was not.
Then, my eyes landed on a tub of Greek yogurt in the fridge. A little lightbulb went off. Could I make bread with that?
What started as a desperate experiment turned into one of my all-time favorite kitchen hacks. This isn’t your typical, time-consuming yeast bread. This is a simple, no-knead, incredibly moist quick bread that comes together with just a bowl and a spoon.
The yogurt does something magical here. It creates a tender, tangy crumb that’s absolutely irresistible. It’s the kind of recipe that makes you feel like a kitchen genius, even on a lazy morning.
So, if you have some yogurt and flour, you’re just minutes away from a warm, fresh loaf of bread. Let’s get baking.
What You’ll Need
This recipe relies on simple pantry staples. The star, of course, is the yogurt, which acts as both a moisturizing and leavening agent when combined with the baking soda.
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Plain Greek Yogurt (full-fat is best)
- Large Egg
- Melted Butter or Oil
- Optional: A splash of milk
The Tools for the Job
You don’t need any fancy equipment for this recipe. It’s designed to be as straightforward as possible.
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | For combining ingredients. |
| Whisk or Fork | To mix dry ingredients. |
| Spatula or Wooden Spoon | To fold the dough together. |
| 9×5 inch Loaf Pan | The baking vessel. |
| Parchment Paper | Prevents sticking. |
Pro Tips
Over the years, I’ve made this bread dozens of times. Here are a few things I’ve learned that make a real difference.
1. Don’t Overmix the Batter: This is the golden rule of quick breads. Mix only until the flour streaks disappear. A few small lumps are perfectly fine. Overmixing develops the gluten too much, resulting in a tough, dense loaf instead of a tender one.
2. Full-Fat Greek Yogurt is Key: While other yogurts work, full-fat Greek yogurt provides the best flavor and moisture. The higher fat content contributes to a richer, softer crumb. If you only have regular yogurt, you might need to use slightly less or strain it to remove excess whey.
3. Let it Rest Before Slicing: I know it’s tempting to slice into that warm loaf the second it comes out of the oven. Please, resist! Letting the bread cool in the pan for 10-15 minutes, and then on a wire rack for at least another 30, allows the internal structure to set. Slicing too early can lead to a gummy texture.
4. Customize Your Crust: For a soft, buttery crust, brush the top of the loaf with a little melted butter as soon as it comes out of the oven. For a shinier, more golden-brown crust, brush it with a beaten egg or a splash of milk before it goes into the oven.
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it based on what you have on hand or what flavors you’re craving.
| Ingredient | Substitution | Notes |
|---|---|---|
| All-Purpose Flour | Whole Wheat or Spelt Flour | Use up to 50% for a denser, nuttier loaf. |
| Greek Yogurt | Sour Cream or Plain Yogurt | Texture might be slightly different. |
| Melted Butter | Neutral Oil (like canola or avocado) | A 1:1 swap. |
| Egg | Flax Egg or Applesauce | Use for a vegan version (with plant-based yogurt). |
Flavor Variations:
- Savory Herb: Add 1/2 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh herbs like rosemary, thyme, or chives.
- Sweet Cinnamon: Mix 1 teaspoon of cinnamon into the dry ingredients and add a handful of raisins or chopped nuts.
- Seeded Top: Sprinkle the top of the loaf with sesame seeds, poppy seeds, or a everything bagel seasoning mix before baking.
How to Make Yogurt Bread: Step-by-Step
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (285g) plain full-fat Greek yogurt
- 1 large egg, lightly beaten
- 1/4 cup (56g) unsalted butter, melted (or 1/4 cup oil)
Instructions:
Step 1: Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides to easily lift the bread out later.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly.
Step 3: In a separate medium bowl, mix the Greek yogurt, beaten egg, and melted butter until just combined.
Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to fold everything together until no dry flour streaks remain. Remember not to overmix! The batter will be thick and shaggy.
Step 5: Scrape the batter into your prepared loaf pan and smooth the top with the spatula.
Step 6: Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
Step 7: Let the bread cool in the pan for about 15 minutes before using the parchment paper overhang to lift it out. Place it on a wire rack to cool completely before slicing.
Nutritional Deep Dive and Meal Ideas
Let’s talk about how this bread fits into your life. It’s more than just a recipe; it’s a versatile staple.
Sample Nutritional Information
This is an approximation per slice, assuming the loaf is cut into 12 slices.
| Nutrient | Approximate Amount per Slice |
|---|---|
| Calories | 150-170 kcal |
| Protein | 5g |
| Carbohydrates | 20g |
| Fat | 6g |
Making it Fit Your Diet
- Gluten-Free: You can substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Ensure your blend contains xanthan gum, or add 1/2 teaspoon yourself to provide structure.
- Dairy-Free / Vegan: Use a thick, plain, unsweetened plant-based yogurt (like coconut or almond-based Greek-style yogurt). Swap the butter for oil and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of the regular egg.
Perfect Pairings for Your Yogurt Bread
This bread’s slight tang and moist texture make it a perfect partner for many dishes.
It makes incredible toast, especially when slathered with butter, jam, or avocado. It’s sturdy enough for sandwiches, holding up well to fillings without getting soggy.
I particularly love serving it alongside a hearty bowl of tomato soup or a flavorful curry. The bread is perfect for soaking up every last drop of sauce or broth.
Kitchen Efficiency 101
Want to make this even faster? Practice “mise en place.” That’s just a fancy term for getting all your ingredients measured and your tools ready *before* you start mixing.
When everything is laid out, the process of combining and baking takes less than 10 minutes of active time.
Leftovers and Storage
This bread stores beautifully, but it rarely lasts long in my house.
For maximum freshness, store the completely cooled loaf in an airtight container or a bread bag at room temperature. It will stay fresh for about 3 days.
If you need to store it longer, you can place it in the refrigerator for up to a week. Just know that refrigeration can sometimes dry bread out. A quick trip to the toaster will fix that right up.
You can also freeze it! Slice the loaf first, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 3 months. You can pull out individual slices as needed and pop them directly into the toaster.
Frequently Asked Questions
Q1. Why is my bread dense and tough?
Ans: The most likely culprit is overmixing the batter. Mix only until the ingredients are just combined. A lumpy, thick batter is what you’re looking for.
Q2. Can I use regular, non-Greek yogurt?
Ans: Yes, but the result will be slightly different. Regular yogurt has more water content, so your batter might be a bit thinner. The bread will still be delicious, just potentially a little less rich.
Q3. My bread didn’t rise much. What went wrong?
Ans: Check the freshness of your baking powder and baking soda. They lose their leavening power over time. To test them, put a little baking soda in vinegar and a little baking powder in hot water. If they fizz vigorously, they’re still good.
Q4. Can I make these into muffins instead of a loaf?
Ans: Absolutely! This recipe works great for muffins. Just divide the batter into a greased muffin tin and bake for 18-22 minutes at the same temperature, or until a toothpick comes out clean.
Wrapping Up
There you have it—a simple, rewarding recipe for a bread that asks for very little but gives back so much. It’s proof that you don’t need yeast, kneading, or a lot of time to enjoy the comfort of a fresh, homemade loaf.
The tangy flavor and soft crumb are truly special. I hope you give this yogurt bread a try the next time a craving hits.
When you do, come back and leave a comment below. I’d love to hear how it turned out for you, or if you discovered any fun new variations!
