Yogurt Bread
A super-soft, two-ingredient yogurt bread that comes together in minutes. Made with self-rising flour and vanilla yogurt, this simple loaf requires minimal hands-on time and yields tender, lightly sweet slices perfect for breakfasts and snacks.
Equipment
- 8x4-inch loaf pan
- parchment paper
- Large mixing bowl
- Silicone spatula
- Wire cooling rack
Ingredients
Yogurt Bread:
- 3 cups self-rising flour
- 1 3/4 cups low-fat vanilla yogurt use regular vanilla yogurt (not Greek)
If making homemade self-rising flour:
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line an 8x4-inch loaf pan with parchment paper so the loaf is easy to lift out after baking.
Make the Batter:
- Sift the self-rising flour into a large bowl to aerate and remove lumps.
- Add the vanilla yogurt to the flour and fold together with a silicone spatula until the mixture is fully combined and forms a cohesive batter.
- Spoon the batter into the prepared pan and smooth the top with the spatula so it’s mostly level.
Bake & Cool:
- Bake the loaf for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. If the crust starts to brown too quickly, loosely tent the pan with foil halfway through baking.
- Remove the pan from the oven and let the loaf rest for about 5 minutes. Then lift it from the pan using the parchment and transfer to a wire rack to cool completely before slicing.
If making homemade self-rising flour:
- Combine 3 cups all-purpose flour, 4½ teaspoons baking powder, and ¾ teaspoon salt; whisk or sift together until evenly distributed, then use in place of self-rising flour in the recipe.
Notes:
- Use regular vanilla yogurt for best texture—Greek yogurt will produce a denser loaf and is not recommended.