Cheese and Yogurt Quick Bread
I’m always obsessed with finding new and quick recipes. I recently came across a savory sour cream quick bread recipe which looked promising and also allowed me to lighten up the recipe by using Greek strained yogurt instead of sour cream.
This bread is very simple to make. You just need one bowl and you stir everything by hand. It reminded me of making my Cheese Beer Bread though there’s no beer in this recipe.
The Greek strained yogurt makes the bread very moist and also reduces the calories and fat content.
Overall, I liked this bread but didn’t love it. I was hoping for a texture more like a yeast bread, and this one isn’t. I might try the sour cream version next time and see if it is different.
If you like this recipe, you might like my healthier macaroni and cheese recipe, too.
Cheese and Yogurt Quick Bread
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup grated cheddar cheese
- 1 1/4 cups milk
- 3/4 cup plain, nonfat Greek strained yogurt
- 3 tbsp butter, melted
- 1 large egg
Instructions
- Preheat the oven to 350°F. Spray an 9- x 5-inch loaf pan with PAM spray or grease pan with oil/butter.
- In a large bowl, stir together the flour, baking powder, and salt. Stir in the grated cheese. Add in the milk, yogurt, melted butter and egg. Stir until everything is combined but don't overmix.
- Pour the batter into the prepared pan.
- Bake for 45-55 minutes, until the loaf is golden and knife inserted comes out clean. Let bread finish cooling in pan before serving.
This yogurt cheese bread was divine. I added a teaspoon of Italian herbs and used a cup of shredded cheddar and cheddar and herbs. The basic bread recipe could be used for sweet or savoury. My kids and grandkids love it.
Thank you for sharing your experience with this recipe! We’re so glad you enjoyed it!
Horrible.dry+++, crumbly terrible texture. Flavorless and I used sharp cheddar. I’ll break it up and see if it can be salvaged as croutons
If it’s coming out crumbly, it may be the flour. Either you may be adding too much flour or you may be using a high protein flour. This recipe needs regular all purpose flour (3 grams of protein per 1/4 cup). Some brands like King Arthur and Bob’s Red Mill make a high protein all purpose flour which can make the dough too dry because protein absorbs moisture so more protein will make the dough too dry. In addition, when measuring flour, make sure you spoon it out with a spoon and level off the top of the cup to get a proper measurement. If you dip the measuring cup directly into the flour bag you will end up with too much flour.
The Greek yogurt was not mixed well and left a clump in the bread that was doughy and it was taking a long time to cook
You should mix long enough so everything is combined – there shouldn’t be any flour clumps. The bread does take a while to bake – how long did you bake yours?
This recipe came out looking good. But it tasted like nothing. It wasn’t for me personally.
yes,I used Greek yoghurt, when i mix all ingredient was so dry. I double check recipe…. My bread like a piece of brick. Also i didn’t over mix them, I’m a pastry chef.
The bread looks nice and i love cheese bread….
I’m not sure what the issue is. I didn’t have any issues and I slightly adapted it from another recipe linked at the bottom which posts many people who made it fine too
the recipe doesn’t work…..i don’t know what did i do wrong.
when i mix the batter i could tell bit dry….
can you explain what you mean by it didn’t work? Also did you make sure to use greek yogurt rather than regular yogurt?