Yogurt bread is the kind of recipe I've made many times, especially when I wanted to pull something simple and delicious out of the oven without any hassle. It's the type of bread that comes out fluffy on the inside with that thin, slightly crispy crust. I prefer to braid it when I feel like playing with the dough, but most of the time I make it simple, just rolled out and left to rise.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 30 minutes (includes intermediate rising)
Baking time: 40-45 minutes
Servings: 1 large loaf or 2 smaller ones (depending on the shape chosen)
Difficulty: easy to medium
Recipe type: homemade bread, suitable for any meal
Ingredients
500-600 g flour (I usually start with 500 g and add more if needed)
200 ml warm water (not hot)
250 g yogurt (at room temperature, so the dough rises well)
1 teaspoon salt
1 teaspoon sugar
1 packet dry yeast (7 g)
30 ml oil
2-3 tablespoons milk (for brushing on top)
sesame seeds – optional, for decoration
Preparation steps
1. In a large bowl, sift the flour. Add the salt and mix briefly with your hand.
2. In a small bowl, combine the dry yeast with the sugar and half of the warm water. Stir and let it sit for 10-15 minutes in a warm place until it becomes frothy.
3. Make a well in the center of the flour and pour in the yeast mixture. Let it sit for another 15 minutes in a warm place to kickstart the fermentation.
4. Gradually add the remaining water, yogurt (it must be at room temperature, otherwise it slows down the rising), and oil. Mix everything with your hand or a spoon, then start kneading.
5. Knead the dough until it becomes elastic and no longer sticks to your hands. If it feels too sticky, add a little more flour. This takes about 8-10 minutes.
6. Cover the bowl with a clean towel and let the dough rise for 30 minutes in a warm, draft-free place.
7. Turn the dough out onto a floured surface. Roll it out into a sheet that’s not too thin. If I have time and feel like it, I divide it into three pieces, roll them, and braid them. It can also be shaped simply without braiding.
8. Place the bread in a greased loaf pan sprinkled with flour. Brush the top with milk using a brush or your hand.
9. If desired, sprinkle sesame seeds on top. Let the bread rest in the pan for another 15-20 minutes to rise slightly before baking.
10. Bake in a preheated oven at medium heat (180-190°C) for 40-45 minutes. I check the crust – it should be golden and slightly firm to the touch.
11. Remove the bread onto a wire rack and let it cool for at least 20-30 minutes before slicing.
Why I make this recipe often
I love that the yogurt dough always turns out fluffy, and the steps are easy to follow, even when I don't have much time. It keeps well for a few days and doesn't require fancy ingredients. It stays soft without hardening quickly.
Tips and Variations
Tips
If you want a crunchier crust, you can spray a little water on it 10 minutes before the baking is done.
The flour matters – don’t add all of it at once, especially if you’re using a different type or a runny yogurt.
If it’s cold in the kitchen, I put the bowl with the dough to rise in the turned-off oven with the light on.
Substitutions
You can use Greek yogurt or lighter yogurt, but the creamier it is, the more tender the bread will be.
The milk for brushing can be replaced with water, or you can skip it if you don’t have anything on hand.
Variations
You can add sunflower or pumpkin seeds to the dough for texture.
It also works well if you shape it into a large roll, not just braided.
Serving Ideas
It’s good both plain and with butter, cheese, or in sandwiches.
It goes well with any meal, from breakfast to soups or stews.
Frequently Asked Questions
1. What if I don’t have yogurt at room temperature?
It’s best to take it out at least 30 minutes beforehand. If you forget, put the yogurt container in a bowl of warm (not hot) water for a few minutes.
2. How much flour do I definitely need?
Start with 500 g and only add more if necessary. If you use runny yogurt, you’ll need more flour.
3. Can I use fresh yeast?
Yes. Replace the packet of dry yeast with 20 g of fresh yeast. Dissolve it with sugar and warm water, just like you would with the dry yeast.
4. Do I have to brush with milk on top?
No, but it helps create a shinier crust. If you don’t want to, you can skip this step.
5. Can I add seeds directly into the dough?
Yes, you can add 2-3 tablespoons of seeds directly into the dough, according to your preference.
Nutritional values
Approximately, for one slice of bread (about 50 g): 120-140 kcal, 4-5 g protein, 1.5-2 g fat, 25-27 g carbohydrates. The whole bread has about 12-14 slices. Values depend on the type of yogurt and flour used, but this is a rough guideline.
Storage and Reheating
It keeps well in a paper bag or kitchen towel for up to 3 days at room temperature. After the second day, it’s better warmed up a little in the oven or toasted. I don’t recommend storing it in the fridge, as it hardens more quickly. If you want to freeze it, portion it and let it thaw slowly.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 30 minutes (includes intermediate rising)
Baking time: 40-45 minutes
Servings: 1 large loaf or 2 smaller ones (depending on the shape chosen)
Difficulty: easy to medium
Recipe type: homemade bread, suitable for any meal
Ingredients
500-600 g flour (I usually start with 500 g and add more if needed)
200 ml warm water (not hot)
250 g yogurt (at room temperature, so the dough rises well)
1 teaspoon salt
1 teaspoon sugar
1 packet dry yeast (7 g)
30 ml oil
2-3 tablespoons milk (for brushing on top)
sesame seeds – optional, for decoration
Preparation steps
1. In a large bowl, sift the flour. Add the salt and mix briefly with your hand.
2. In a small bowl, combine the dry yeast with the sugar and half of the warm water. Stir and let it sit for 10-15 minutes in a warm place until it becomes frothy.
3. Make a well in the center of the flour and pour in the yeast mixture. Let it sit for another 15 minutes in a warm place to kickstart the fermentation.
4. Gradually add the remaining water, yogurt (it must be at room temperature, otherwise it slows down the rising), and oil. Mix everything with your hand or a spoon, then start kneading.
5. Knead the dough until it becomes elastic and no longer sticks to your hands. If it feels too sticky, add a little more flour. This takes about 8-10 minutes.
6. Cover the bowl with a clean towel and let the dough rise for 30 minutes in a warm, draft-free place.
7. Turn the dough out onto a floured surface. Roll it out into a sheet that’s not too thin. If I have time and feel like it, I divide it into three pieces, roll them, and braid them. It can also be shaped simply without braiding.
8. Place the bread in a greased loaf pan sprinkled with flour. Brush the top with milk using a brush or your hand.
9. If desired, sprinkle sesame seeds on top. Let the bread rest in the pan for another 15-20 minutes to rise slightly before baking.
10. Bake in a preheated oven at medium heat (180-190°C) for 40-45 minutes. I check the crust – it should be golden and slightly firm to the touch.
11. Remove the bread onto a wire rack and let it cool for at least 20-30 minutes before slicing.
Why I make this recipe often
I love that the yogurt dough always turns out fluffy, and the steps are easy to follow, even when I don't have much time. It keeps well for a few days and doesn't require fancy ingredients. It stays soft without hardening quickly.
Tips and Variations
Tips
If you want a crunchier crust, you can spray a little water on it 10 minutes before the baking is done.
The flour matters – don’t add all of it at once, especially if you’re using a different type or a runny yogurt.
If it’s cold in the kitchen, I put the bowl with the dough to rise in the turned-off oven with the light on.
Substitutions
You can use Greek yogurt or lighter yogurt, but the creamier it is, the more tender the bread will be.
The milk for brushing can be replaced with water, or you can skip it if you don’t have anything on hand.
Variations
You can add sunflower or pumpkin seeds to the dough for texture.
It also works well if you shape it into a large roll, not just braided.
Serving Ideas
It’s good both plain and with butter, cheese, or in sandwiches.
It goes well with any meal, from breakfast to soups or stews.
Frequently Asked Questions
1. What if I don’t have yogurt at room temperature?
It’s best to take it out at least 30 minutes beforehand. If you forget, put the yogurt container in a bowl of warm (not hot) water for a few minutes.
2. How much flour do I definitely need?
Start with 500 g and only add more if necessary. If you use runny yogurt, you’ll need more flour.
3. Can I use fresh yeast?
Yes. Replace the packet of dry yeast with 20 g of fresh yeast. Dissolve it with sugar and warm water, just like you would with the dry yeast.
4. Do I have to brush with milk on top?
No, but it helps create a shinier crust. If you don’t want to, you can skip this step.
5. Can I add seeds directly into the dough?
Yes, you can add 2-3 tablespoons of seeds directly into the dough, according to your preference.
Nutritional values
Approximately, for one slice of bread (about 50 g): 120-140 kcal, 4-5 g protein, 1.5-2 g fat, 25-27 g carbohydrates. The whole bread has about 12-14 slices. Values depend on the type of yogurt and flour used, but this is a rough guideline.
Storage and Reheating
It keeps well in a paper bag or kitchen towel for up to 3 days at room temperature. After the second day, it’s better warmed up a little in the oven or toasted. I don’t recommend storing it in the fridge, as it hardens more quickly. If you want to freeze it, portion it and let it thaw slowly.