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.
a loaf of yogurt bread with three slices cut off.

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.
a sliced loaf of bread.

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.
three slices of yogurt bread.

More Easy Bread Recipes


4.67 from 33 votes

2 Ingredient Yogurt Bread

This easy yogurt bread is soft and chewy. It tastes like traditional yeast bread but without all the work. The bread is just 2 ingredients and takes five minutes to prepare.
Servings: 10 slices
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
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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. 
Serving: 1slice, Calories: 146kcal, Carbohydrates: 31g, Protein: 4g, Fat: 0.4g, Saturated Fat: 0.2g, Sodium: 442mg, Sugar: 4g, NET CARBS: 31
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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