Yogurt Bread

Yogurt Bread is a simple, reliable loaf with a soft crumb and light tang from plain yogurt. It’s sturdy enough for sandwiches, easy enough for a weeknight bake, and makes excellent toast the next morning. Below you’ll find a straightforward recipe that doesn’t ask for fancy techniques, just a little time and a warm kitchen.

Ingredients for this Yogurt Bread

• 3 1/2 cups bread flour (about 420 g)
• 1 cup plain Greek yogurt, room temperature (240 g)
• 1/2 cup warm water, about 100 to 110°F (120 ml)
• 2 1/4 teaspoons instant yeast (7 g)
• 1 tablespoon honey (15 g)
• 1 1/2 teaspoons fine salt (9 g)
• 2 tablespoons olive oil or neutral oil (30 g)
• Optional: 1 egg beaten with 1 teaspoon water for a shiny top

Instructions

1. Wake up the yeast. In a small bowl or measuring cup, stir the warm water and honey. Sprinkle in the yeast. Let it sit for 5 minutes until foamy. If it stays flat, your yeast may be inactive. Try again with a fresh packet.
2. Mix the base. In a large bowl, whisk together the yogurt, oil, and salt. Pour in the foamy yeast mixture and stir to combine.
3. Bring it together. Add the flour in 2 to 3 additions, stirring with a sturdy spoon until a shaggy dough forms. It should be slightly sticky but not soupy. If it’s very wet, sprinkle in 1 to 2 tablespoons more flour.
4. Knead. Turn the dough onto a lightly floured surface and knead 8 to 10 minutes, or use a stand mixer with the dough hook on medium-low for 5 to 6 minutes. You’re aiming for a smooth, elastic dough that’s just a touch tacky. It will feel soft because of the yogurt. That’s good.
5. First rise. Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm spot until doubled, 60 to 75 minutes. A gently warmed oven (turned off) or a sunny counter works well.
6. Shape. Lightly oil a 9 x 5 inch loaf pan. Turn out the dough, pat it into a rough rectangle, then roll it up into a snug log. Pinch the seam, tuck the ends, and set it seam side down in the pan.
7. Second rise. Cover and let rise 35 to 45 minutes, until the dough domes about 1 inch above the rim. Preheat the oven to 375°F (190°C) near the end of this rise.
8. Bake. Brush the top with egg wash if using. Bake 35 to 40 minutes, until deep golden and the loaf sounds hollow when tapped. An instant-read thermometer should read 195 to 200°F in the center. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
9. Cool. Let the loaf rest in the pan for 10 minutes, then move to a wire rack to cool at least 1 hour before slicing. Hard to wait, I know. Warm bread and butter is a siren song, but the crumb finishes setting as it cools.
10. Store. Keep at room temperature, wrapped, for 2 to 3 days. For longer storage, slice and freeze. Toasts up beautifully straight from the freezer.

Cook and Prep Times

• Active prep: 20 minutes
• First rise: 60 to 75 minutes
• Second rise: 35 to 45 minutes
• Bake: 35 to 40 minutes
• Total time: About 2 1/2 to 3 hours

Nutritional information

Approximate per slice, 1 of 12 slices:

• Calories: ~165
• Carbohydrates: ~33 g
• Protein: ~6 g
• Fat: ~3 g
• Fiber: ~1 g
• Sodium: ~300 mg

These values are estimates and will vary with ingredient brands and exact slice size.

Frequently asked questions

Can I use regular yogurt instead of Greek yogurt?

Yes, but regular yogurt is thinner. Start with 1 cup regular yogurt and reduce the added water to 1/4 cup. If the dough still feels very sticky, sprinkle in an extra tablespoon or two of flour while kneading. Aim for soft and slightly tacky, not gluey.

Can I make this with some whole wheat flour?

Replace up to 50 percent of the bread flour with whole wheat flour. Add a tablespoon or two more water if the dough feels stiff, since whole wheat absorbs more. The loaf will be a bit heartier and slightly denser, with a lovely nutty flavor.

What if I don’t have instant yeast?

Use the same amount of active dry yeast. Bloom it in the warm water and honey for 5 to 10 minutes until foamy, then proceed. Rise times can vary a little, so use the dough’s look and feel as your guide. When it’s puffy and doubled, you’re ready for the next step.