If you’re hunting for a loaf that’s deliciously moist, beautifully tender, and shockingly simple, Greek Yogurt Bread is about to steal your heart (and your taste buds!). With just a handful of pantry staples and creamy Greek yogurt, this bread delivers a hearty crumb, gentle tang, and a versatility that makes it perfect for every occasion—from sandwiches to snack time.
Why You’ll Love This Recipe
- Effortlessly Easy: There’s no kneading, no waiting for dough to rise, and minimal cleanup—just simple steps you can whip up in minutes.
- Moist & Tender Crumb: The Greek yogurt makes this loaf beautifully plush and never dry, every single slice stays soft.
- Protein-Packed Goodness: Thanks to the Greek yogurt, you sneak in extra protein, making each serving a little more satisfying.
- So Versatile: Enjoy it plain, pile on your favorite toppings, or use it for robust sandwiches—this bread is a blank canvas for your cravings!
Ingredients You’ll Need
One of my favorite things about Greek Yogurt Bread is its humble ingredient list; each staple not only pulls its own weight but also contributes to the loaf’s irresistible flavor and texture. Let’s talk about how each ingredient helps bring this bake to life!
- All-purpose flour: The backbone of the bread, giving that classic soft-but-sturdy crumb. Don’t substitute with cake or bread flour for this recipe—regular all-purpose is perfect!
- Baking powder: Acts as the leavening agent here, providing rise and creating lovely tiny bubbles that keep your loaf light.
- Salt: Essential for awakening all the flavors and keeping the bread from tasting flat.
- Milk (any type): Keeps the batter loose and ensures a moist, sliceable loaf. Any dairy or non-dairy milk will work, so use what you love.
- Greek yogurt (2% preferred): The hero! Adds protein, tenderizes, and gives the bread that slight tang and creamy finish. Both full-fat and lowfat Greek yogurt work well.
Variations
Once you have the base recipe down, Greek Yogurt Bread becomes the most adaptable loaf in your kitchen. Whether you need to use up what’s on hand or want to meet dietary needs, customizing is both quick and fun.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend—just be sure it contains xanthan gum for proper texture.
- Whole Wheat Twist: Substitute half of the flour with whole wheat for a heartier flavor and extra fiber.
- Herb & Cheese: Add a handful of fresh herbs and shredded cheese for a savory spin; rosemary and sharp cheddar are divine!
- Sweet Treat: Stir in orange zest and a sprinkle of cinnamon sugar on top for a breakfast-worthy loaf.
How to Make Greek Yogurt Bread
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 375°F (190°C), and lining a 9×5-inch loaf pan with parchment paper. Leave some paper hanging over the edges for easy lifting—it’ll save you from any sticking disasters later!
Step 2: Mix the Dry Ingredients
In a large bowl, combine your flour, baking powder, and salt. Give it a good mix or whisk for even distribution, ensuring the baking powder is spread throughout for perfect lift.
Step 3: Sift for Lightness
Pour the dry mixture into a fine mesh sieve and sift into another big bowl. This quick extra step breaks up lumps so your bread is as delicate and fluffy as possible—trust me, it’s worth it!
Step 4: Add Wet Ingredients
Add the milk and Greek yogurt straight into your sifted flour. Using a spatula, gently fold everything together just until combined. Don’t over-mix! Your dough should be thick, sticky, and spreadable.
Step 5: Fill the Pan and Bake
Scoop the dough into your prepared loaf pan and smooth the top with your spatula. Slide it into the oven and bake for about 60 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs. If the top browns too fast, loosely tent with foil to protect that crust.
Step 6: Cool and Slice
Let the bread cool in the pan for 5 minutes, then lift it out onto a wire rack. Give it at least an hour (or until completely cool) before slicing with a serrated knife. Patience is key here for the best texture and clean slices!
Pro Tips for Making Greek Yogurt Bread
- Choose the Right Greek Yogurt: Use plain, unsweetened Greek yogurt for unbeatable texture—avoid flavored varieties to keep your bread savory and versatile.
- Gentle Mixing is Key: Stir the batter just until combined; over-mixing can make your loaf dense or tough instead of tender.
- Watch the Oven at the End: If the loaf is browning too quickly but isn’t baked through, cover loosely with foil for the last 15 minutes to prevent burning while the center finishes baking.
- Let it Cool Completely: For the neatest slices and softest crumb, always cool the Greek Yogurt Bread fully before cutting—warm bread can be tempting, but patience pays off!
How to Serve Greek Yogurt Bread
Garnishes
Dress up your Greek Yogurt Bread with a glossy brush of melted butter, a sprinkle of flaky sea salt, or a drizzle of honey and seeds for an extra-special finish. Fresh herbs, like chives or parsley, look beautiful (and taste amazing) on top, too!
Side Dishes
This bread pairs effortlessly with soups, salads, or creamy dips—think of it alongside a bowl of tomato basil soup, hummus, or even as a base for avocado toast. It’s also lovely next to a cheese board or with runny eggs for breakfast.
Creative Ways to Present
For gatherings, slice Greek Yogurt Bread into thick fingers and serve with flavored butters or spreads for dipping. Try toasting slices and stacking with all your favorite sandwich fixings, or even cut into croutons for the world’s most satisfying homemade salad topper.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Greek Yogurt Bread in a clean linen towel and stash it in a cool, dry place for up to two days. After that, move it into an airtight container to keep it soft and fresh for another couple of days—plenty of time for toast and sandwiches!
Freezing
To freeze, let the bread cool completely and then tuck it into a zip-top freezer bag, pressing out as much air as you can. It will keep beautifully for up to three months—just thaw on the counter for a few hours or overnight, and it’ll taste bakery-fresh again.
Reheating
Refresh any leftover slices by popping them in the toaster or warming gently in a low oven (about 300°F) for 5-8 minutes. A little heat brings back that homemade aroma and soft crumb you’ll want again and again!
FAQs
-
Can I use non-dairy yogurt to make Greek Yogurt Bread?
Absolutely! Non-dairy Greek-style yogurts (like coconut or almond milk-based) work well in this recipe. Just be sure to choose an unsweetened, plain option to keep your bread savory and get the same tender crumb.
-
Why is my bread dense or rubbery?
Dense bread usually means the batter was over-mixed or there was too much flour. Always combine ingredients gently and just until no dry flour remains, and be sure to measure flour by spooning into your cup and leveling off for best results.
-
Can I add seeds, nuts, or dried fruit to this bread?
Yes! Greek Yogurt Bread is wonderfully customizable. Feel free to fold in about 1/2 cup of sunflower seeds, chopped walnuts, dried cranberries, or even chocolate chips before baking—just avoid over-mixing when you add extras.
-
How do I know when my Greek Yogurt Bread is finished baking?
The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. If the top is browning quickly but the center isn’t baked through, tent loosely with foil and continue to bake until set.
Final Thoughts
If you adore low-fuss bakes with big rewards, Greek Yogurt Bread is about to become your new staple. Give this loaf a try—your kitchen will smell incredible, and your taste buds (and friends!) will thank you for every perfectly tender bite.
Print
Greek Yogurt Bread Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 5 minutes
- Yield: 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Yogurt Bread is a moist and flavorful loaf perfect for breakfast or a snack. Made with simple ingredients like Greek yogurt and milk, this bread is easy to whip up for a delicious treat.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/4 teaspoons salt
Wet Ingredients:
- 1 1/2 cups milk (any type)
- 1 cup Greek yogurt (2% fat)
Instructions
- Preheat and Prepare: Preheat oven to 375°F. Line a 9×5 loaf pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, and salt. Sift the mixture into another bowl.
- Add Wet Ingredients: Stir in milk and Greek yogurt until just combined. The dough should be thick and sticky.
- Bake: Transfer the dough to the loaf pan and bake for 60 minutes, or until a toothpick comes out clean.
- Cool and Slice: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack. Slice into 10 pieces and serve.
Notes
- Store in a cool, dry place wrapped in a linen towel for up to 2 days.
- For longer storage, transfer to an airtight container for an additional 2 days.
- To freeze, cool completely, place in a Ziploc bag, and freeze for up to 3 months.
- Thaw on the counter for 3 hours or overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg
