Oh, the smell of freshly baked bread! There’s truly nothing like it, is there? It just wraps you up in this warm, cozy hug. I’ve always loved baking, but sometimes, life gets busy, and a complicated bread recipe just feels like too much. That’s why I fell head over heels for this Yogurt Bread Recipe. Seriously, it’s a lifesaver! It takes hardly any time at all, uses stuff I usually have hanging around, and the result? A loaf that’s unbelievably soft with just the right little tang from the yogurt. It came to me on one of those frantic ‘what can I bake NOW?’ evenings, and it’s been a staple ever since. It’s proof that delicious homemade bread doesn’t have to be a huge production.
Why You’ll Love This Yogurt Bread Recipe
Honestly, this Yogurt Bread Recipe is an absolute winner. Why? Well, for starters, it’s ridiculously easy! You basically just dump and stir, and it’s ready for the oven in minutes. Plus, it’s super quick to bake up, so you can have warm bread faster than you can decide what to watch next. The texture? Oh my gosh, it’s wonderfully soft and moist, with this subtle, delightful tang from the yogurt that just makes it sing. And it’s SO versatile – perfect for toast, a quick snack, or even a simple sandwich base. You’ll love that it uses just a handful of common ingredients, too!
Gather Your Ingredients for the Yogurt Bread Recipe
Alright, let’s get our ducks in a row for this amazing Yogurt Bread Recipe! It’s pretty straightforward, so you probably have most of this stuff right in your pantry already. Here’s what you’ll need:
- 2 cups all-purpose flour: Just your standard stuff works perfectly here!
- 1 tsp baking soda: This is what gives our bread its lovely lift.
- 1/2 tsp salt: Essential for bringing out all the yummy flavors.
- 1 cup plain yogurt: Full-fat is my go-to for the best texture, but whatever plain kind you have on hand is usually fine!
- 1/2 cup milk: Any kind will do – whole, 2%, even almond milk if that’s what you’ve got.
- 1/4 cup vegetable oil: This guy keeps our bread super moist.
- 1/4 cup sugar: Just a touch to balance out that tanginess.
- 1 large egg: Our binder, making everything nice and cohesive.
Step-by-Step Guide to Making Yogurt Bread
Alright, let’s dive into making this super simple Yogurt Bread! It’s really more assembly than baking, the way I see it. Just follow these easy steps and you’ll have a loaf of deliciousness in no time.
Preheating and Pan Preparation
First things first, get that oven preheating to 350°F (that’s 175°C). While it’s warming up, grab your 9×5 inch loaf pan and give it a good grease and a light dusting of flour. This little step makes sure your beautiful Yogurt Bread doesn’t stick!
Combining Dry Ingredients for Your Yogurt Bread
Grab a big mixing bowl. Toss in your 2 cups of all-purpose flour, 1 teaspoon of baking soda, and that half teaspoon of salt. Give it all a good whisk! Getting these dry bits all mixed up evenly means your bread will rise perfectly.
Mixing the Wet Ingredients
Now, in a separate bowl, let’s mix up the wet stuff. Whisk together your 1 cup of plain yogurt, half cup of milk, quarter cup of vegetable oil, quarter cup of sugar, and that one egg. Just whisk it until everything looks happy and well combined.
Bringing Wet and Dry Together
Here’s the crucial part for a tender crumb: pour those wet ingredients right into the bowl with your dry ingredients. Give it a gentle stir until it’s *just* combined. Seriously, don’t go crazy mixing! A few little streaks of flour are okay. Overmixing is the enemy of soft bread, trust me.
Pouring and Baking the Yogurt Bread
Pour that lovely batter into your prepared loaf pan, making sure it’s spread out evenly. Then, pop it into that preheated oven. It’ll need about 35 to 40 minutes in there. You’ll know it’s ready when a wooden skewer or a toothpick tucked into the center comes out clean. If you’re looking for more quick and easy keto recipes, this style of mixing is often key!
Cooling Your Homemade Yogurt Bread
Once it’s baked, don’t just yank it out! Let the bread hang out in the pan for about 10 minutes. This lets it firm up a bit. Then, carefully flip it out onto a wire rack to cool completely. Trying to slice it while it’s super hot is just asking for a crumbly mess!
Tips for the Perfect Yogurt Bread
Okay, so making this Yogurt Bread Recipe is already super simple, but I’ve picked up a few little tricks along the way that make it even better. First off, make sure your yogurt and milk aren’t ice cold straight from the fridge. Letting them sit out for just 10-15 minutes while you prep makes the batter come together more smoothly. Also, truly, resist the urge to overmix once you add the wet to the dry ingredients! A few little lumps are way better than a tough loaf. I learned that lesson the hard way! If your oven tends to run a little hot, keep an eye on it after the 30-minute mark and maybe tent it with foil if the top is browning too quickly. This is similar to how I approach my zucchini cheddar quick bread – a little bit of watchful care goes a long way!
Ingredient Notes and Substitutions for Yogurt Bread
Let’s chat about the stars of our Yogurt Bread Recipe! For the yogurt, I always reach for plain, full-fat yogurt. It gives the bread that lovely dense, moist texture and the perfect tangy flavor. You can use low-fat or even Greek yogurt in a pinch, but the result might be a bit different – maybe a bit less tender. If you’re looking for dairy-free recipes, you can totally swap the yogurt for a plain, unsweetened dairy-free yogurt, like coconut or almond, and use a dairy-free milk too! For the oil, vegetable oil is pretty neutral, but canola or even light olive oil will work. Just avoid anything too strongly flavored, or it might come through in your lovely Yogurt Bread!
Storing and Reheating Your Yogurt Bread
Got some leftover magic from this Yogurt Bread Recipe? No problem! You can keep it fresh by storing it in an airtight container at room temperature for up to 3 days. Honestly, it rarely lasts that long in my house! If you want to reheat a slice, just pop it in the toaster or give it a quick zap in the microwave for about 10-15 seconds. It’s like getting a little bit of that fresh-baked warmth all over again!
Frequently Asked Questions About Yogurt Bread
Still got questions about this amazing Yogurt Bread Recipe? I get it! Baking can sometimes feel like a mystery, but don’t worry, I’m here to help clear things up. As someone who’s been baking up a storm for years, like you can see on my about page, I’ve gathered some common queries to make sure your baking journey is a smooth one!
Can I use flavored yogurt in this Yogurt Bread Recipe?
While you technically *can*, I really don’t recommend it for this specific Yogurt Bread Recipe. Flavored yogurts often have a lot of extra sugar and artificial flavors that can really mess with the balance of this bread, making it too sweet or just tasting a bit off. Stick to plain, trust me!
Why is my Yogurt Bread dense?
Oh, a dense loaf is usually a sign of one of two things! Most likely, you might have overmixed the batter after adding the wet and dry ingredients. Or, it could be an issue with the leavening – maybe your baking soda wasn’t super fresh. Just give it a gentle stir next time and check your baking soda’s expiration date!
How long does this Yogurt Bread last?
This delightful Yogurt Bread is best enjoyed fresh, but it will keep nicely at room temperature for about 3 days if stored in an airtight container. Just make sure it’s completely cooled before you wrap it up!
Estimated Nutritional Information
Just a heads-up, these nutritional numbers are estimates! They can change a bit depending on the exact brands of ingredients you use. This recipe is for one loaf, and we’ll estimate it yields about 12 slices. For a serving (about 1 slice), you’re looking at roughly 150-200 calories, 7-10g of fat, around 3-5g of protein, and 20-25g of carbohydrates. For more calorie-conscious ideas, check out these calorie-smart recipes!
Yogurt Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, whisk together the yogurt, milk, vegetable oil, sugar, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.