Yogurt Bread
A straightforward and delightful loaf made with self-rising flour and yogurt, perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups self-rising flour
- 2 1/3 cups plain whole milk yogurt
Instructions
Preparation
- In a large mixing bowl, combine self-rising flour with yogurt until a shaggy dough forms.
- Cover the bowl with plastic wrap and let it rest in the refrigerator for 4 to 12 hours.
Baking
- Preheat the oven to 450°F (232°C) and place a large Dutch oven inside to heat.
- Wet your hands slightly and gently fold the dough inwards from all sides to form a smooth ball.
- Transfer the dough to a floured surface and shape into a ball.
- Place the dough ball onto parchment paper and transfer it into the preheated Dutch oven.
- Add a few ice cubes to the bottom of the oven to create steam, and cover with the lid.
- Bake the dough covered for 35 minutes, then remove the lid and reduce the temperature to 425°F (218°C).
- Bake uncovered for an additional 15 to 20 minutes, or until the bread is beautifully browned.
Cooling
- Allow the bread to cool before serving to let the texture set.
Notes
For best results, use quality ingredients. Wrap the bread in plastic wrap or aluminum foil after cooling to maintain freshness. Store at room temperature for up to three days or freeze for up to three months.