I have made this homemade yogurt bread several times and each time I was surprisingly impressed by how fluffy it is, especially considering how simple it is to prepare. I started with Merișor's recipe, which really caught my attention when I saw the appearance of the crust and the inside. I like that I don't have to plan anything ahead of time; I can make it in the afternoon when I'm out of bread and have yogurt in the fridge.
Quick Info
Total time: about 2 hours (depending on how much the dough rises)
Preparation time: 20 minutes
Baking time: 35-40 minutes (depends on the oven)
Servings: 1 large bread or 8-10 small rolls
Difficulty: easy
Recipe type: quick homemade bread, suitable for breakfast, sandwiches, or as a side dish
Ingredients
150 ml water
1 teaspoon salt
1 cube of fresh yeast (25 g)
1 tablespoon sugar
500 g white flour
350 ml yogurt (I use plain yogurt, not fat-free)
100 ml oil (sunflower oil)
Preparation method
1. Heat the water with the salt until it becomes warm, not hot. Meanwhile, I prepare the other ingredients on the counter.
2. In a separate bowl, I crumble the yeast with the sugar until it liquefies. Then I add 2-3 tablespoons of warm water and a few tablespoons of flour to form a paste thinner than sour cream.
3. I cover the bowl and let this starter sit for 10 minutes. It will start to bubble.
4. After the starter has risen a bit, I add the yogurt directly over it. I gradually incorporate the flour and oil, alternating. I initially mix with a spoon, then switch to kneading by hand. The dough comes together quite easily; it is a bit soft but not very sticky.
5. When the dough is smooth and elastic, I cover it with a clean towel and let it rise in a warm place for about an hour or until it doubles in volume.
6. After it has risen, I turn the dough onto an oiled or lightly floured surface. I divide it into equal balls, as preferred. I prefer to make rolls, but it can also be put whole in a pan.
7. I place the balls in a tray lined with baking paper (or greased with butter and floured). I let them rise for another 30 minutes.
8. Meanwhile, I preheat the oven to 180°C.
9. A few minutes before putting the tray in the oven, I brush the surface of the bread with oil. Sometimes I forget to do this, and the crust still turns out good, but the oil gives a shinier crust.
10. I put the tray in the oven and bake the bread until it turns beautifully golden on top. For me, it took about 35 minutes, but it can vary a bit depending on the oven. I do the toothpick test: if it comes out clean, the bread is done.
11. I take the bread out and let it cool on a rack or on a towel.
Why I make this recipe often
It's a convenient option when I want fluffy bread but don't want to spend too much time with the starter or other complicated processes. The ingredients are simple, and I usually already have them at home. It keeps well for a day or two, and the texture remains soft. It works well for sandwiches and also as rolls with soup or snacks.
Tips and variations
Tips
Use plain yogurt, not very sour.
Don't let the water get too hot, as it affects the yeast.
The dough may seem soft, but that's how it should be – don't overload with too much flour.
If you have time, let the dough rise longer for a better taste.
Substitutions
Greek yogurt can also be used, but you may need a little extra water or flour depending on the consistency.
Sunflower oil can be replaced with any neutral vegetable oil.
Variations
It can also be baked in a large shape, not just as rolls.
If you want an extra flavor, you can sprinkle seeds on top after brushing with oil.
The dough can also be divided into smaller shapes for individual rolls.
Serving ideas
It goes very well at breakfast, sliced with butter or cheese.
The rolls can be served as table bread alongside soup or stews.
They can be used as a base for mini sandwiches, especially when fresh.
Frequently asked questions
How long should the dough rise?
Usually, an hour is enough for it to rise in a warm place. After I shape the rolls or put it in the tray, I let it rise for another 30 minutes before baking.
Can I use dry yeast instead of fresh?
Yes, dry yeast can be used. For this amount of flour, 7 g of dry yeast is equivalent to the cube of fresh yeast.
What kind of yogurt is most suitable?
Plain yogurt with normal fat (not very low-fat) gives a fluffier texture. Too sour yogurt can change the final taste.
Does the bread come out as fluffy if I use whole wheat flour?
Not as fluffy – whole wheat flour absorbs more water, and the bread will be denser. You may need a little extra water if you change the flour.
Can I freeze the dough or the baked bread?
Baked bread can be frozen and thaws well. I haven't tried freezing the dough; I prefer to bake it directly and then, if needed, freeze the cooled rolls.
Nutritional values
Approximately, for a slice of bread (from a large bread divided into 12 slices): about 180 kcal, 28 g carbohydrates, 4 g fats, 4 g proteins. Values may vary depending on the type of yogurt and flour used.
Storage and reheating
It keeps well at room temperature in a paper bag or box for about 2 days. If it becomes harder, it can be reheated in the oven or microwave for a few seconds. For longer storage, I recommend freezing the completely cooled rolls or slices of bread.
Quick Info
Total time: about 2 hours (depending on how much the dough rises)
Preparation time: 20 minutes
Baking time: 35-40 minutes (depends on the oven)
Servings: 1 large bread or 8-10 small rolls
Difficulty: easy
Recipe type: quick homemade bread, suitable for breakfast, sandwiches, or as a side dish
Ingredients
150 ml water
1 teaspoon salt
1 cube of fresh yeast (25 g)
1 tablespoon sugar
500 g white flour
350 ml yogurt (I use plain yogurt, not fat-free)
100 ml oil (sunflower oil)
Preparation method
1. Heat the water with the salt until it becomes warm, not hot. Meanwhile, I prepare the other ingredients on the counter.
2. In a separate bowl, I crumble the yeast with the sugar until it liquefies. Then I add 2-3 tablespoons of warm water and a few tablespoons of flour to form a paste thinner than sour cream.
3. I cover the bowl and let this starter sit for 10 minutes. It will start to bubble.
4. After the starter has risen a bit, I add the yogurt directly over it. I gradually incorporate the flour and oil, alternating. I initially mix with a spoon, then switch to kneading by hand. The dough comes together quite easily; it is a bit soft but not very sticky.
5. When the dough is smooth and elastic, I cover it with a clean towel and let it rise in a warm place for about an hour or until it doubles in volume.
6. After it has risen, I turn the dough onto an oiled or lightly floured surface. I divide it into equal balls, as preferred. I prefer to make rolls, but it can also be put whole in a pan.
7. I place the balls in a tray lined with baking paper (or greased with butter and floured). I let them rise for another 30 minutes.
8. Meanwhile, I preheat the oven to 180°C.
9. A few minutes before putting the tray in the oven, I brush the surface of the bread with oil. Sometimes I forget to do this, and the crust still turns out good, but the oil gives a shinier crust.
10. I put the tray in the oven and bake the bread until it turns beautifully golden on top. For me, it took about 35 minutes, but it can vary a bit depending on the oven. I do the toothpick test: if it comes out clean, the bread is done.
11. I take the bread out and let it cool on a rack or on a towel.
Why I make this recipe often
It's a convenient option when I want fluffy bread but don't want to spend too much time with the starter or other complicated processes. The ingredients are simple, and I usually already have them at home. It keeps well for a day or two, and the texture remains soft. It works well for sandwiches and also as rolls with soup or snacks.
Tips and variations
Tips
Use plain yogurt, not very sour.
Don't let the water get too hot, as it affects the yeast.
The dough may seem soft, but that's how it should be – don't overload with too much flour.
If you have time, let the dough rise longer for a better taste.
Substitutions
Greek yogurt can also be used, but you may need a little extra water or flour depending on the consistency.
Sunflower oil can be replaced with any neutral vegetable oil.
Variations
It can also be baked in a large shape, not just as rolls.
If you want an extra flavor, you can sprinkle seeds on top after brushing with oil.
The dough can also be divided into smaller shapes for individual rolls.
Serving ideas
It goes very well at breakfast, sliced with butter or cheese.
The rolls can be served as table bread alongside soup or stews.
They can be used as a base for mini sandwiches, especially when fresh.
Frequently asked questions
How long should the dough rise?
Usually, an hour is enough for it to rise in a warm place. After I shape the rolls or put it in the tray, I let it rise for another 30 minutes before baking.
Can I use dry yeast instead of fresh?
Yes, dry yeast can be used. For this amount of flour, 7 g of dry yeast is equivalent to the cube of fresh yeast.
What kind of yogurt is most suitable?
Plain yogurt with normal fat (not very low-fat) gives a fluffier texture. Too sour yogurt can change the final taste.
Does the bread come out as fluffy if I use whole wheat flour?
Not as fluffy – whole wheat flour absorbs more water, and the bread will be denser. You may need a little extra water if you change the flour.
Can I freeze the dough or the baked bread?
Baked bread can be frozen and thaws well. I haven't tried freezing the dough; I prefer to bake it directly and then, if needed, freeze the cooled rolls.
Nutritional values
Approximately, for a slice of bread (from a large bread divided into 12 slices): about 180 kcal, 28 g carbohydrates, 4 g fats, 4 g proteins. Values may vary depending on the type of yogurt and flour used.
Storage and reheating
It keeps well at room temperature in a paper bag or box for about 2 days. If it becomes harder, it can be reheated in the oven or microwave for a few seconds. For longer storage, I recommend freezing the completely cooled rolls or slices of bread.