This easy yogurt bread is soft and chewy. It is just 2 ingredients and doesn’t need any yeast, eggs, butter or oil. The bread has a texture like yeast bread but doesn’t require any yeast, kneading or rising. It only takes about five minutes to prepare the dough and then it’s ready to go in the oven.
This bread is so quick and easy. It’s a great recipe for when you want to make homemade bread but don’t have the time to make traditional homemade bread. The yogurt makes the bread soft and slightly tangy.
Ingredients
- Vanilla Yogurt
- Self-Rising Flour
Vanilla yogurt: I used lowfat vanilla yogurt. Vanilla yogurt is already sweetened, which adds a little sweetness to the bread and keeps the bread from tasting too tangy.
Self-rising flour: Self-rising flour is all-purpose flour that is already pre-mixed with baking powder and salt. If you don’t have self-rising flour on hand, you can also make your own by mixing together all-purpose flour, baking powder and salt.
How to Make Yogurt Bread
Combine the yogurt and flour into a large mixing bowl and mix until a dough forms. The dough should be sticky. Add the dough into your prepared baking loaf pan. The bread is then ready to be baked. It only needs about 35 minutes in the oven.
Texture and Sweetness
This bread has a texture similar to bread made with yeast. It will not have a cakey texture. It will be soft but also chewy. It won’t be like American white bread but more like European-style bread.
The bread is very lightly sweetened from the vanilla yogurt. It won’t be as sweet as a dessert bread or sweet bread.
More Easy Bread Recipes
2 Ingredient Yogurt Bread
Ingredients
- 3 cups (375 g) self-rising flour see note on flour amount
- 1 3/4 cups (418 g) lowfat vanilla yogurt
Instructions
- Preheat oven to 375°F (191°C). Line an 8 x 4 inch loaf pan with parchment paper.
- Add flour and yogurt into a large mixing bowl. Mix with a spatula until you have a wet and sticky dough and no lumps of flour remain.
- Add dough into the prepared loaf pan. Use your spatula to evenly spread the dough across the pan and level the surface.
- Bake for about 35-40 minutes or until the surface is lightly browned and the bread is fully cooked. When you apply pressure to the surface, it should bounce back. Let bread cool before slicing and serving.
Notes
- This recipe was originally tested with White Lily's self-rising flour which has a lower protein content than some other brands of self-rising flour. Please check the protein content of your flour before starting. If your self-rising flour has 2 grams of protein per 1/4 cup, then you can use the amount stated in the recipe. If your self-rising flour has 3 grams of protein per 1/4 cup, then remove 6 tbsp of the flour from the amount in the recipe and replace with 6 tbsp of cornstarch.
- Homemade self-rising flour: If your all purpose flour has 3 grams of protein per 1/4 cup, use the following measurements: Add 2 cups + 10 tbsp all purpose flour, 4.5 tsp baking powder, 6 tbsp cornstarch and 3/4 tsp salt to a bowl. Whisk until evenly combined. If your all purpose flour has 2 grams of protein per 1/4 cup, use the following measurements: Add 3 cups all purpose flour, 4.5 tsp baking powder, and 3/4 tsp salt to a bowl. Whisk until evenly combined.
- To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
- I used lowfat vanilla yogurt (365 Whole Foods brand). You can probably also use whole milk or nonfat yogurt but I haven't tested it. Yogurt made with almond, soy or coconut milk should also work though I have not tested it. I don't recommend Greek yogurt for this recipe because it makes the bread tougher.
- This bread has a chewy texture, similar to European-style bread.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi I would love to see a picture of the dough consistency
I have made this several times now, my husband adores it. But always feel my dough is thick
How are you measuring the flour? If you are using cup measurements be sure to use the spoon and level method to measure it. If your dough is really thick it might have too much flour.
Love it!! How should it be stored?
It will keep for a day or so at room temperature. Or you can store it in the fridge for a few days longer.
Can I put pepperoni in the 2 ingredient bread
We haven’t tried it – let us know if you do!
I didn’t think this could work but it does. So easy too. I can’t wait experiment with other yogurt flavors
We’re so glad you tried it! Thank you for recipe rating, too.
This did not work for me. The bread did not rise and no matter how long I left it in there it did not bake all the way through.
Did you use self rising flour?
Best bread ever!! Also made a loaf with low fat peach yogurt. Was delicious! Glad to learn about spooning flour into measuring cup so it does not compact thus turning into more than one cup.
So glad you liked it!
P.s., yet it is a sticky (not necessarily wet as the recipe states) dough, it’s not one that can be poured into your loaf pan or evenly spread with your spatula, you do form it in the shape yourself, not pour. IT’S DELICIOUS regardless. 🙂
Yes, we don’t pour it either (we transfer the dough into the pan by scraping it out of the bowl with the spatula). We haven’t had trouble using the spatula to smooth the top, but shaping it yourself works, too! Glad you enjoyed the recipe 🙂
I don’t like vanilla yogurt so I used my plain Greek yogurt and I coated the whole loaf with “everything but the bagel” seasoning and it was absolutely delicious. My husband has no idea it was made with yogurt of which he doesn’t eat or like :). So easy and I don’t care if bread is bad or that it may cause inflammation or make inflammation worse. So good.
We’re glad you enjoyed it!
Absolutely beautiful. Only problem was with tge complicated protein of the flour. The flower used was King Arthur organic 11.7% protein but I don’t know how to translate to grams. Otherwise I call this NO Excuse Bread.
It really does taste like homemade bread without all the bother.
We’re glad you enjoyed the recipe!
Great tasting bread.
Thank you!
Delicious! My self rising flour had 3 g protein but I didn’t even adjust for that with the cornstarch, figuring what the heck, this is so easy if it gets messed up then so be it! I used Chobani full fat vanilla yogurt, and adjusted the flour-yogurt ratio by eyeballing it until it had the sticky texture like the photo. I used a 4-loaf mini pan (Wilton) to cook mine and maybe because it has better heat exposure as a smaller loaf, the texture was dense without a raw spot in sight, slightly browned on the outside, and absolute perfection.
Thanks so much for sharing your experience! We’re glad it worked for you with the changes you made.
I used the directions for the three grams of protein per quarter cup. I had to leave it in the oven for an extra 30 minutes and it is still not done inside. The top is nicely browned as it was covered in foil for the last 30 minutes and it raised nicely, but something is wrong. Either the cornstarch ratio or oven temp, but there is an issue.
If you followed the instructions and used the right sized pan, it’s hard to know what happened. Without knowing other details, it sounds like it might be your oven – if it is taking much longer to bake, your temperature may not be correct (or your oven isn’t calibrated).
I wouldn’t even want that “yuck”
You’re missing out! But maybe you’d like to try our other Recipes with 4 Ingredients or Less. Hope your day gets better 🙂
Made with full fat raw milk yogurt and Eikhorn flour (adjusted for self rising) exactly like recipes shows and baked for 40 min. VERY dense and very good. Great toast. Next time trying onion and chives or maybe cranberry and apples. LOVE IT!
Those ideas are so great! Thanks for letting us know.
So I made this bread. I used the cup measurements included instead of the weights. What I have is a pretty loaf that is a bit sweeter and quite a bit denser than I expected. Will try toasting it in the morning and having it with a bit of butter. I’m intrigued to try other flavors too.
PS. I looked thru the comments to see what others thought and almost all are asking about flour and yogurt substitutions. Wouldn’t it be easier to add notes with the recipe that you haven’t tried this with any other flours or yogurts so can’t promise any results but encourage anyone to try variations and report back here.
How did you measure the flour with the cup? You should lightly spoon the flour into the dry measuring cup and then level it off. If you scooped the flour out of the container with the cup, this compacts the flour and you end up adding more. This might have caused the loaf to be dense.
Hello! I am very interested in making this recipe, but I noticed my flour (King Arthur all purpose) has 4 grams of protein per 1/4 cup. Would you recommend any modifications? Thank you! 🙂
We haven’t tested this recipe with a flour with 4 grams of protein. It would definitely require tweaking of the ingredient amounts because of the high protein, but without testing we aren’t sure exactly what changes need to be made.
Would it work if I used 500g self-raising flour and 500g yoghurt?
Sorry, but we’ve only tested it with the amounts listed in the recipe.
Sounds like something went wrong, but we’re glad you liked the flavor.
I’ve made this 3 times, and all were delicious. The first try was with Stonyfield Whole Milk vanilla yogurt, and the second time was with Walmart (Great Value) vanilla yogurt. The Walmart bread was slightly more “vanilla-y” while the Stonyfield was less sweet. Both are great with PB&J. The dough is very sticky, though, and I must spray my hands with nonstick spray to finish mixing it. This would be good with a cinnamon/sugar swirl throughout the bread. One of these days I’ll try it with whole wheat (or partial) flour or even gluten-free flour.
We’re glad you’re loving this recipe! Thanks for sharing your experience with the different yogurt brands, too.
Hi Robin, may I ask what kind of four ,and how much , you used . Thank you
Very sorry, I forgot to rate it (????? in my previous post.
Thank you for rating it!
Great recipe! I love the fact that if I forgot to make it earlier in the day, I can just whip it up while the remainder of my meal is cooking. I’m going to try it with just plain non-flavored, not fat yogurt- My curiosity is killing me…lol.
We’re glad you like it!
Did you try it with the plain yogurt? I’m very curious to know how it came (or comes) out.
Hi, Thanks for the wonderful recipe!
Do you think I could gluten free self raising flour & fat free yogurt
Thanks, in advance
We haven’t tried it – let us know if you do and how it works!
Hi, looks delish. Do you think I could use fat free yoghurt
Thanks, in advance!
We’ve only tested it with low fat yogurt.
Thank you for sharing your recipes. It makes baking easy and tasty.?
We’re glad you’re enjoy them!
This bread was absolutely perfect. Used parchment. 8×4 loaf pan! Yum! We used it for egg sandwiches and it was divine? Should I store extra in fridge?
You can store it in the refrigerator.
Delicious and so so easy!
So glad you liked it!
Did exactly as written. Way too much dough for pan size. Baked it 45 minutes and still raw in the middle. Liked the taste but will try a larger pan or two of the 8×4.
How tall was your pan? It should definitely fit within one 8 x 4 loaf pan unless your pan is very short.
Do you know how I could make this gluten free
Sorry, we haven’t tested a gluten free version of this recipe.
This bread is delicious! A nice crust and texture. A friend made it for a get-together, and everyone was clamoring for seconds. And the recipe!
Excellent served warm. We certainly couldn’t wait much longer!
I’d guess this bread could easily be adapted as sweet (sugar and cinnamon) or savory (herbs, a sprinkle of cheese), whatever your preference.
Could you use flavored yogurt…
Thank you for sharing. yes you can use flavored yogurt
Can I substitute gluten free one for one flour in the 2 ingredient yogurt bread?
We haven’t tried that but cup4cup GF flour can usually be used in place of AP. Just make sure to make the self-rising version.
Can you use gluten- free flour such as Bob Red Mill 1 to 1 flour?
Sorry, but we haven’t tried it although cup4cup can usually be used in place of AP flour.
Lucious!!! So simple brings fall into focus. The chill in the air fire in the fireplace these bars are the perfect addition. Thanks for sharing!!
I’m so glad you liked it!
Sounds delicious!
Can it be made with whole wheat or buckwheat flour?
Thx!
We haven’t tried those – sorry!
Can you use wheat flour or almond flour to be more diabetic friendly
It should work with wheat flour if you also adding baking powder and salt. You may need to use more yogurt if using wheat flour. We haven’t tested it so we don’t know the exact changes
When you make the yogurt bread can I add blueberries fot a breakfast bread?
We haven’t tried it, but it should work!
No measurements for the bread?
All of the measurements are in the recipe card at the end of the post (before the comments).
Thank you. Thank you, Thank you
I love easy receipes!!
I’m so glad you liked it!
Have you tried making this with almond or coconut flour? If so, is it even swap with either and the wheat flour? Thank you.
No, we haven’t tried those. Almond and coconut flour are not 1:1 swaps so the amounts would need to be adjusted.
Would this work with a whole wheat, almond or coconut flour
Sorry, we haven’t tried any of those.
Hi, i was wondering what brand of self rising flour you have used for the 3 ingredient honey bread.
White Lily
This are some wonderful recipes. I’m going to some of them.
We hope you enjoy them!
Great and easy Bread ? thank you,
You’re welcome!
Have you tried gluten free flour, almond, coconut or any other type of flour?
No, we haven’t tried any of those subs.
Thank you for this recipe, I intend to try it.?
We hope you like it!
Will try bread Sunday September 24 of this month
We hope you enjoyed it!
Have you tried this bread with Gluten Free flour, such as Bob 1 to1 flour
No, but cup4cup gf flour is often used as a sub for AP flour. Let us know if you try it!
Hi, I haven’t tried this recipe but am curious if I could use plain yogurt instead of vanilla and maybe add a bit of sugar? And on that note, how much sugar would you suggest adding?
Sorry, but we’re not sure.
Thanks, so I can have bread
Excellent ?
Thanks!
What do you think about using Bobs Red Mill 1:1 gluten free flour to make the self-rising flour?
We haven’t tried it, but it could work. Let us know how it goes
Can gluten free flour be used in the recipe
We haven’t tried it.
Will this work with Gluten Free flour mix?
Sorry, we haven’t tried it.