Greek Yogurt Bread
A soft and moist bread made with Greek yogurt and all-purpose flour, perfect for breakfast, sandwiches, or as an accompaniment to soups and salads.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour You can substitute whole wheat flour if desired.
- 1.5 tablespoons baking powder Check the expiration date for best results.
- 1.25 teaspoons salt
Wet Ingredients
- 1.5 cups milk (any variety) Use almond milk for a vegan version.
- 1 cup Greek yogurt Use coconut yogurt for a vegan version.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to distribute evenly.
- In another large bowl, mix together the milk and Greek yogurt until just combined.
- Gradually add the dry mixture to the wet mixture, stirring gently until the dough comes together.
- Pour the dough into the prepared loaf pan, leveling the top with a spatula.
Baking
- Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
- If the top is browning too quickly, loosely cover it with foil.
Cooling and Serving
- Remove the loaf from the oven and let it cool in the pan for about 5 minutes.
- Transfer to a wire rack to cool completely for approximately 1 hour.
- Once cooled, slice into 10 pieces and serve as desired.
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Notes
Store leftovers wrapped tightly in plastic wrap or an airtight container for 3 to 4 days. For longer storage, freeze slices wrapped in plastic wrap.