I ran out of bread on a day when I already had the meatballs ready for dinner. I didn't want to go shopping, so I made a yogurt bread with ingredients I had on hand. It turned out to be a light bread that tears into strips - a slightly different texture than classic bread, perfect for sandwiches or alongside saucy dishes.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 20-25 minutes
Baking time: 30-40 minutes
Servings: 1 large loaf (or several rolls, depending on how you portion it)
Difficulty: medium
Recipe type: homemade bread, suitable for any meal
Ingredients
1 kg flour (sifted)
600 ml warm water
3 tablespoons olive oil
175 g yogurt
40 g fresh yeast
1 teaspoon salt
1 teaspoon sugar
1 egg (for brushing)
1 tablespoon poppy seeds (optional, for sprinkling on top)
Preparation method
1. Put the sifted flour in a large bowl. Make a hole in the middle.
2. Add the yogurt, warm water, salt, sugar, oil, and crumbled yeast in the center of the flour.
3. Start kneading until you get an elastic dough that doesn't stick to your hands. If needed, add a little more flour or water, but usually, the above quantities are sufficient.
4. Cover the bowl with a clean towel and let the dough rise in a warm place until it doubles in size. This takes about an hour, sometimes a bit longer.
5. Once it has risen, tear off pieces of dough about the size of a roll. Gently roll them in your palms and place them on a baking tray lined with parchment paper. If you want, you can arrange them close together for a larger loaf or spaced apart for separate rolls.
6. Let the dough rise in the tray for another 20 minutes, covered with a towel.
7. Meanwhile, beat the egg with a fork. Brush the rolls or loaf with egg using a pastry brush.
8. Sprinkle poppy seeds on top if you like.
9. Place the tray in the preheated oven at 160°C. Bake for 30-40 minutes. At the end, do the toothpick test: if it comes out clean, it's done.
10. Remove the bread and let it cool on a rack if you have one. You can tear it when it's warm or let it cool completely.
Why I make this recipe often
It doesn't require complicated techniques or hard-to-find ingredients. The bread turns out light and stays soft for a day or two. I can make it as rolls or a large loaf, depending on what I need. For days when I don't feel like going to the store or want to use yogurt that's close to its expiration date, this recipe is quick and practical.
Tips and variations
Tips
- Use only warm water, not hot - otherwise, the yeast won't rise properly.
- If you want a crunchier crust, you can leave the bread in the oven for a few extra minutes at a slightly higher temperature.
- Don't overdo it with extra flour while kneading, so the dough stays fluffy.
Substitutions
- If you don't have fresh yeast, you can use dry yeast. 40 g of fresh yeast is equivalent to about 12-14 g of dry yeast.
- You can use another type of oil if you don't have olive oil. The texture won't change much.
- Yogurt can be replaced with kefir or sour cream if you have them on hand. However, plain (unsalted) yogurt is the safest for a predictable result.
Variations
- You can sprinkle other seeds on top: sesame, flax, pumpkin, according to your preferences.
- For a different flavor, you can add a little oregano or rosemary to the dough, although the basic recipe is neutral.
Serving ideas
- It goes well with almost any saucy dish, meatballs, soups, or simply with butter.
- Slightly warmed in the oven the next day, it's also good for sandwiches.
Frequently asked questions
1. Can I use dry yeast instead of fresh?
Yes, 40 g of fresh yeast can be replaced with about 12-14 g of dry yeast. Dissolve the dry yeast directly in the flour or mix it with warm water.
2. Why do I put yogurt in the dough?
Yogurt helps achieve a fluffier texture and gives a light flavor. The bread turns out softer and doesn't dry out as quickly as plain water bread.
3. Can everything be made in one shape, not rolls?
Yes, you can also bake a large loaf, just that the baking time may be a bit longer (check with a toothpick towards the end).
4. What do I do if I don't have parchment paper?
You can grease the tray with a little oil and sprinkle flour so that the dough doesn't stick. However, parchment paper helps a lot with quick release.
5. Do I have to let the dough rise a second time in the tray?
Yes, the second rise helps the bread or rolls to rise nicely in the oven and be fluffier.
Nutritional values
Approximately, for one serving (about 70-80 g):
Calories: 180-210 kcal
Protein: 6-7 g
Carbohydrates: 38-40 g
Fats: 2-3 g
The values depend on the type of yogurt and flour used. It is a fairly filling bread but lighter than one made with butter or milk.
Storage and reheating
The bread stays soft for a day or two if kept in a closed bag or box. After that, it starts to dry out on the surface. It can be warmed in the oven for a few minutes or steamed if you want to regain some freshness. It doesn't store as well in the fridge - it's better to leave it at room temperature, wrapped. If you want to keep it longer, you can freeze it.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 20-25 minutes
Baking time: 30-40 minutes
Servings: 1 large loaf (or several rolls, depending on how you portion it)
Difficulty: medium
Recipe type: homemade bread, suitable for any meal
Ingredients
1 kg flour (sifted)
600 ml warm water
3 tablespoons olive oil
175 g yogurt
40 g fresh yeast
1 teaspoon salt
1 teaspoon sugar
1 egg (for brushing)
1 tablespoon poppy seeds (optional, for sprinkling on top)
Preparation method
1. Put the sifted flour in a large bowl. Make a hole in the middle.
2. Add the yogurt, warm water, salt, sugar, oil, and crumbled yeast in the center of the flour.
3. Start kneading until you get an elastic dough that doesn't stick to your hands. If needed, add a little more flour or water, but usually, the above quantities are sufficient.
4. Cover the bowl with a clean towel and let the dough rise in a warm place until it doubles in size. This takes about an hour, sometimes a bit longer.
5. Once it has risen, tear off pieces of dough about the size of a roll. Gently roll them in your palms and place them on a baking tray lined with parchment paper. If you want, you can arrange them close together for a larger loaf or spaced apart for separate rolls.
6. Let the dough rise in the tray for another 20 minutes, covered with a towel.
7. Meanwhile, beat the egg with a fork. Brush the rolls or loaf with egg using a pastry brush.
8. Sprinkle poppy seeds on top if you like.
9. Place the tray in the preheated oven at 160°C. Bake for 30-40 minutes. At the end, do the toothpick test: if it comes out clean, it's done.
10. Remove the bread and let it cool on a rack if you have one. You can tear it when it's warm or let it cool completely.
Why I make this recipe often
It doesn't require complicated techniques or hard-to-find ingredients. The bread turns out light and stays soft for a day or two. I can make it as rolls or a large loaf, depending on what I need. For days when I don't feel like going to the store or want to use yogurt that's close to its expiration date, this recipe is quick and practical.
Tips and variations
Tips
- Use only warm water, not hot - otherwise, the yeast won't rise properly.
- If you want a crunchier crust, you can leave the bread in the oven for a few extra minutes at a slightly higher temperature.
- Don't overdo it with extra flour while kneading, so the dough stays fluffy.
Substitutions
- If you don't have fresh yeast, you can use dry yeast. 40 g of fresh yeast is equivalent to about 12-14 g of dry yeast.
- You can use another type of oil if you don't have olive oil. The texture won't change much.
- Yogurt can be replaced with kefir or sour cream if you have them on hand. However, plain (unsalted) yogurt is the safest for a predictable result.
Variations
- You can sprinkle other seeds on top: sesame, flax, pumpkin, according to your preferences.
- For a different flavor, you can add a little oregano or rosemary to the dough, although the basic recipe is neutral.
Serving ideas
- It goes well with almost any saucy dish, meatballs, soups, or simply with butter.
- Slightly warmed in the oven the next day, it's also good for sandwiches.
Frequently asked questions
1. Can I use dry yeast instead of fresh?
Yes, 40 g of fresh yeast can be replaced with about 12-14 g of dry yeast. Dissolve the dry yeast directly in the flour or mix it with warm water.
2. Why do I put yogurt in the dough?
Yogurt helps achieve a fluffier texture and gives a light flavor. The bread turns out softer and doesn't dry out as quickly as plain water bread.
3. Can everything be made in one shape, not rolls?
Yes, you can also bake a large loaf, just that the baking time may be a bit longer (check with a toothpick towards the end).
4. What do I do if I don't have parchment paper?
You can grease the tray with a little oil and sprinkle flour so that the dough doesn't stick. However, parchment paper helps a lot with quick release.
5. Do I have to let the dough rise a second time in the tray?
Yes, the second rise helps the bread or rolls to rise nicely in the oven and be fluffier.
Nutritional values
Approximately, for one serving (about 70-80 g):
Calories: 180-210 kcal
Protein: 6-7 g
Carbohydrates: 38-40 g
Fats: 2-3 g
The values depend on the type of yogurt and flour used. It is a fairly filling bread but lighter than one made with butter or milk.
Storage and reheating
The bread stays soft for a day or two if kept in a closed bag or box. After that, it starts to dry out on the surface. It can be warmed in the oven for a few minutes or steamed if you want to regain some freshness. It doesn't store as well in the fridge - it's better to leave it at room temperature, wrapped. If you want to keep it longer, you can freeze it.