Absolutely Easy Yogurt Bread
A soft, flavorful yogurt bread with a slightly tangy taste, perfect for breakfast or as a side. Easy to make and suitable for both beginners and experienced bakers.
Ingredients
Instructions
- In a large bowl, mix water, dry yeast, and honey or sugar. Stir to dissolve and let sit for 5 minutes.
- Add salt and plain yogurt to the mixture.
- Mix thoroughly.
- Using a heavy spoon, stir in about 7 1/2 cups of flour until the dough starts to leave the sides of the bowl.
- Knead on a floured surface for 5-10 minutes until the dough feels satiny and pops back when poked.
- Cut the dough in half.
- Shape each piece into loaves and put into pans sprayed with non-stick spray.
- Cover and let rise in a warm spot until the dough rises to the top of the pan, about 30 minutes.
- Bake in a preheated oven at 350°F for 40 minutes.
- Remove immediately and cool on a wire rack.
Tips & Substitutions
For added flavor, consider mixing in herbs or spices like garlic powder or rosemary into the dough. If you're out of plain yogurt, sour cream or buttermilk can be good substitutes. Ensure your yeast is fresh for the best rise. During kneading, if the dough is too sticky, add a bit more flour gradually until the desired consistency is reached.
Serving Suggestions
This yogurt bread pairs beautifully with soups and stews, making it a perfect companion for a bowl of Cheese Olive Potatoes. Serve it warm with butter or use it for sandwiches. You can also slice it and toast it for breakfast, topped with jam or cream cheese for a delightful morning treat.
Storage & Reheating
Store leftover yogurt bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, simply pop slices in a toaster or warm the whole loaf in the oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Absolutely Easy Yogurt Bread contains roughly 446 calories, with 4g protein, 115g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s recommended to start with half whole wheat and half all-purpose to see how you like it, gradually increasing the whole wheat flour in future batches as you adjust.
What should I do if my bread didn't rise well?
If your bread didn't rise, it could be due to inactive yeast. Always check the expiration date on your yeast before using it. Additionally, make sure the water temperature is warm but not hot, as high temperatures can kill the yeast. If necessary, try proofing the yeast separately before mixing it with other ingredients.
How can I tell when the bread is done baking?
To check if the bread is done, tap the bottom of the loaf; if it sounds hollow, it’s ready. You can also use a thermometer to check the internal temperature, which should be around 190°F. This ensures the bread is fully cooked and has a nice texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).