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.
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.
Did you make this recipe?Please leave a star rating and review below!