2 Ingredient Artisan Yogurt Bread
This two-ingredient artisan bread is a true revelation for anyone who loves the taste of homemade bread but doesn’t have the time or patience for a lengthy process. It’s a testament to how simple ingredients can create something extraordinary.
The magic happens in the oven, where this simple dough transforms. The heat creates a gorgeous, crusty outside that crackles with every slice, reminiscent of a traditional artisan loaf. With a fine crumb that’s perfect for holding butter, dipping in soup, or making a delicious sandwich.
Whether you’re a seasoned baker or a complete beginner, this recipe is a game-changer. It eliminates the need for yeast, proofing, and other complicated steps, proving that a satisfying, rustic bread is just minutes of prep away.
We love to toast our individual slices and dip them in some olive oil! If you like this recipe, you will also love my 5 Ingredient Greek Yogurt Bread or my Greek Yogurt Bagels.
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2 Ingredient Artisan Yogurt Bread
Ingredients
- 4 cups self rising flour
- 2⅓ cups plain whole milk yogurt
- Optional: everything bagel seasoning
Instructions
- In an extra large bowl SIFT in the self rising flour, yogurt and mix together until incorporated – use your hands at the end. Next, knead the dough on a lightly floured surface, for a minute, until a mostly uniform ball forms. Transfer back to the bowl and cover the top with plastic wrap and place in the fridge for 2 hours.
- Preheat oven to 425℉. Line a medium rimmed baking sheet with parchment paper and place into the oven to preheat.
- Sprinkle the parchment paper with cornmeal (or a little flour). Shape the dough into an oval disc about 3 inches high. Carefully place it onto the hot baking sheet and sprinkle the top with everything bagel seasoning or sesame seeds. Bake for 40-50 minutes and cover with an aluminum foil tent at the 35 minute mark if browning too quickly. For doneness, the interior should read 195℉ (90℃) using an instant read thermometer. Transfer to a wire rack to cool for 15-20 minutes.
Notes
- Store leftovers in an airtight container.
- If you don’t have self rising flour, combine 4 cups all purpose flour, 2 tablespoons baking powder and 1 teaspoon salt.
- Recipe base from KirbieCravings.com
Amazing! So easy! I’m done with store bought bread. I used whole wheat flour as that is what I had on hand. Turned out a little denser but I like a dense bread and oh what a crust!!!
Whole loaf only lasted 2 days.
Off to try your bagels. I am from the NE and I moved to a part of the country where bagels are not a thing and there are no bagel shops. I have been longing for a bagel on the regular and i think you have the answer. Bake my own. The recipe looks so simple and if they taste as delicious as the bread problem solved.
Loving your sight!
Hi Kara, I’m so glad you tried the recipe and loved it! I aappreciate your feedback too!
Question, can i leave it the refrigerator over night to rise?
thank you ….I subscribed…love you @
love you too Jill! Thanks for the support!
Do we need regular whole milk yogurt or is Greek yogurt okay? I can’t wait to give this a try!
Hi Grace, I used regular whole milk yogurt (not Greek)
this looks sooo easy, can’t wait to try it. Do you think gluten free flour + xanthan gum + yogurt would work?
Hi Rebecca, thank you it is easy! I havent tried it with gluten free flour so I cannot say for sure.
Hoping you try this method and repost… it sucks not having bread like this (I cant eat gluten) 🙁
Please let us know if the GF flour with xanthum gum & yogurt work im curious for my daughters BFF. TIA