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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There is no way that 3 cups of flour is the right amount, I tried this recipe and consistency of the 3 cups of flour with the yogurt was NOTHING like the video, the dough was way too think. 3 cups is too much flour…. or 1 3/4 yogurt is not enough yogurt. I agree with some of the other comments, I dont think the video reflects the recipe exactly.
I love this recipe! I’ve added blueberries to it a couple times. I’ve also used blueberry yogurt, and loved it! Ide like to try it with whole wheat flour. Would that work as well?
I made this today, yum! Followed the directions except, I only had regular-plain yogurt on hand. I baked it in a tin loaf pan on the lowest oven rack and it came out perfectly, no tenting needed!! Not a fan of yogurt flavorings so today I served is with butter and homemade jam, delish! I’m sure it will be ab great bread served with a hardy soup and fresh salad, thank you!
HI Diana, so happy you liked the recipe and thanks for trying it!
I went by the book on this and had a few friends try it at their house and not one of us came out with the bread looking like that at all. It is a very heavy dense bread and all of us had to cook it for an additional 15 minutes because the center was still doughy. What did come out was delicious but all 3 of our loaves looked like crunch rocks on the top. I know there are other things that were added to the bread shown in the recipe that made it look like that. In fact I guarantee that is not the real loaf of flour and yogurt.
Hi Laura, I’m sorry the recipe did not work for you, however the way I made the recipe is the way its written. I would not falsify information or photographs to get a recipe out there to my readers to fail at making. As you can also see from many comments that the recipe does work for them.
One tip for this is to try another flour. Some flours have higher protein levels than others and that can affect the recipe. Lastly, the top of my loaf was all bumpy and oddly shaped. Thats the way its supposed to look. HOpe this helps!
I haven’t tried it yet but will do after a market trip. Can I just grease my bread pan instead of using the paper?
HI Sandie, yes you can of course grease your pan instead of the paper.
I have no confidence. Followed the recipe precisely but the dough seems too thick. Three cups of flour does not incorporate well with one and three quarter of yogurt. I’ll be back to see if I got this lovely bread
Hope it worked out for you!
Hello,
I would like to make it vegan. Would the bread still turn out thick, if I would use canned coconut cream (also known as coconut milk) instead of yoghurt?
Regards,
Sandra
I loooovvveeed this recipe. I made it 2x in 2 weeks and ate it all by myself. I made vanilla yogurt with plain yogurt, vanilla and honey and the recipe was perfect. I close my eyes and pretend it’s pound cake so delicious.
Hi Cris, I agree, it reminds me of pound cake too! lol
Glad you liked it!
I’m trying this for the second time. the amount of yogurt doesn’t seem to be enough time moisten the flour I added another tablespoon or so and then it was a good texture
Hi BEtty, thanks for coming back to share your feedback!
Hi, can I make this with glutenfree flour?
Hi Ingrid,
yes it should work with GF flour!
Has anyone tried fresh cranberries or raisins in this bread?
I’ve made this recipe twice and it’s been so good and turns out so well. Thank you for the recipe. Do you have another recipe for bread that doesn’t require a lot of steps?
Awesome taste and so so easy quick to make
Have made it a few times now – I keep sharing the recipe with all who ask
I found this a bit on the sweet side and also a small hint of vanilla flavor. Can the vanilla yogurt be taken out and maybe plain yogurt used. Mine turned out great, just was wondering? Also, if you use plain, can you add like Asiago cheese or thing like that in the batter? I have already decided if I make the vanilla again, I am swirling in cinnamon. I also used my hands to mix the batter and smooth the bread in the pan. I put a bit of oil on top to help get a beautiful brown crust. It was good! Thanks!
I love this bread recipe. My grandson went crazy over it. He wants me to make it all the time. Lol. Thank you for this delicious recipe.
I saw where we can make American yogurt by only using 2/3 c Greek yogurt and 1/3 water. Would that work for this recipe?