2 Ingredient Yogurt Bread
This was clearly a breeze to throw together in a few minutes time. The result is a delicious bread you will have trouble controlling yourself around. The texture is soft and fluffy and the taste is slightly sweet but kind of salty.
I used the brands pictured above. They are also linked in the recipe box below. I have also included the instructions for Homemade Self Rising Flour in the recipe box below. The dough should be sticky and thick. Make sure you incorporate all of the flour into the dough. Make sure you use regular vanilla yogurt – Greek yogurt does not work in this recipe!
Really a great combination I can’t wait to try with other add ins like chocolate chips or blueberries or cheese and olives. I topped mine with tahini and honey and was in heaven.
If you like this recipe you will love:
- Greek Yogurt Bagels
- Almond Flour Keto Bread
- Flourless Cottage Cheese Bread
- Healthy Banana Oatmeal Bread
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2 Ingredient Yogurt Bread
Equipment
Ingredients
- 3 cups self rising flour
- 1¾ cups low fat vanilla yogurt
Instructions
- Preheat your oven to 375℉. Line an 8×4 inch loaf pan with parchment paper.
- Sift your flour into a large bowl. Add to it the yogurt and mix using a silicone spatula until the flour is completely incorporated. Transfer the batter to your pan and spread out evenly with the spatula so that the top is mostly even. Bake for 35-40 minutes. I had to loosely cover mine halfway through the baking because the top was getting too tan. Remove your pan from the oven and allow 5 minutes then transfer to a wire rack to fully cool.
- If you don't have Self Rising Flour here is the Homemade version:3 cups all purpose flour + 4½ tsp baking powder + 3/4 tsp salt
- Make sure you use regular vanilla yogurt – Greek yogurt does not work in this recipe.
Nutrition
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Shoot. I was hoping someone had tried it with GF flour. I’ll give it a try this weekend and see how it turns out.
Ive used GF with other recipes that call for regular flour and it, hands down, never turns out.
can I use gluten free flour?
Never really cared for baking, however this bread recipe has inspired me to try. I’m going to try this tonight. If the bread does not defeat me I’ll let y’all know how it came out.
Hi Shine, hoped it worked out for you!
I must have done something wrong 🙁 It came out solid and hard as a rock.
Hi Barbara, the recipe calls for vanilla yogurt… did you use Greek yogurt possibly? I’m not sure why else that would happen….. Sorry it didnt work out!
Hi Stella, I am Dairy Free due to severe Dairy Allergy. Do you think this could work with Coconut Yogurt?
Hi Collette, yes should work with coconut vanilla yogurt! Enjoy!
Can I use cottage cheese as replacement of yogurt?
Hi Nikita, not sure that will work here. Please let us know if you try though!
Unfortunately I used Greek yogurt and you’re right it did not turn out well. But I’m going to try it again with the correct yogurt.
It did smell really good while it was baking though.
Hi Marcia, yes it needs the regular yogurt here to work. Sorry it didnt work out and I know the second one will! Enjoy!
I made this 2 ingredient bread today (as instructed) and it is FANTASTIC!! I was skeptical going in, but boy am I glad I did. Everyone loved it. I can’t stop eating it. Definitely making again. Thank you!!
Hi Alicia, that’s fantastic! Glad it was enjoyed by everyone! Thanks for trying it!
This is so amazingly simple and great for my kid’s breakfast. How long does it keep, does it need to be refrigerated and can it be frozen?
Thanks so much – love your recipes 😀
Hi Cat, thanks for trying the recipes out! This bread can be kept on the counter in an air tight container for 4 days.
I tried four of your recipes today but this one wasn’t a success… It just didn’t rise, though I used the right flour… 😔
But the other recipes were great and will be made again! 👌🏻😋
HI Jessie, I’m so sorry it didnt turn out well for you! Did you use the right yogurt/? Greek yogurt does not work here…
Yep, I used low fat vanilla yoghurt. Another brand than yours because I’m in Belgium. 😉
did you use self rising flour? if not, did you add the baking powder and salt to the mix?
Ok I had to make several modifications since I didn’t have enough yogurt and what I had was plain greek. I had all purpose flour so I added the baking powder and salt, and had about a cup of the greek yogurt. I filled in the rest with sour cream. I also added several splashes of vanilla extract, and then added some milk bc the dough was too firm. Despite adding like 6 additional ingredients, the bread turned out delicious!! I buttered mine and added some honey on top. I can’t wait to make it again, this time with whole wheat flour and actual vanilla yogurt. It’s so nice to be so easy to make bread for my family!
HI Rebecca thanks for sharing your feedback with the version you tried. Will definitely be helpful to others!
Yes, I did the same thing, except I had a little ricotta cheese in the fridge. I used maybe a cup? Then as you did, I added some milk but it wasn’t just a few splashes.. I think I ended up adding about 3/4 cup because the dough was thick.. It turned out great! My husband loved it. Thanks for your modifications.
Realized my recent comment did not include a rating! Even though my adaptations probably created something quite different than the original recipe, I absolutely LOVE your website and Instagram and very much appreciate the inspiration:)
HI Jennifer, so appreciate you coming back for the rating lol
Interestingly, this recipe lives in various places on the Internet but I saw it on your Instagram page first, so thought I’d offer my comments here:)
I decided to try two adaptations with the recipe: one with whole wheat flour and plain yogurt, and one with an almond flour and baking mix combo. Both adaptions needed more yogurt. The whole wheat version was almost a 3 cups flour to 3 cups yogurt (granted I did not sift the flour), but yielded a lovely golden colored rustic loaf. The second version involved a combination of flours I happened to have on hand (carbonaut low carb baking mix and almond flour). I also used a combination of greek yogurt and regular yogurt. The loaf was more refined than the first, but still good. I confess I am very unscientific about adapting recipes but this master recipe is so simple I thought it would be fun to play around with it and also let folks know it can be done – it just won’t look or taste like the original recipe:))
Hi Jennifer, thanks so much for sharing your different variations and feedback! HOpe you try the recipe as I stated too! Its really delicious and a great texture! Cheers!
I used Greek yogurt. But, to get the right consistency I used 2-1/4 cuts. Otherwise or was way to stiff.
HI Greg, yes Greek yogurt is not recommended here.
The yogurt pictured next to the flour says “whole milk” yogurt, NOT low fat vanilla yogurt that you list in the recipe. In the recipe, I clicked on “low fat vanilla yogurt” and it took me to a page on Amazon where the yogurt pictured IS labeled low fat. I’m just trying to clarify to make sure I get the correct yogurt…whole milk or low fat? Would using whole milk result in a different texture? Thanks for info! Can’t wait to try this out!
Hi Alyan, I used whole milk but the best one is low fat. You can use either one. Just avoid greek yogurt here… too thick.
hi, interesting recipe lks D’lish. I gotta try it but what are the 2 things u drizzled at the end.. honey and…?
HI Pauline, honey and tahini! so good!!!
Due to milk allergy, can you use non-dairy/vegan yogurt?
Hi Maria, yes, should work just fine with non dairy yogurt!