Description
This easy yogurt bread recipe requires just two main ingredients—self-rising flour and plain whole milk yogurt—to create a delicious, comforting loaf. The dough develops flavor with a slow chill in the refrigerator, while baking in a preheated Dutch oven gives the bread a perfect crust and soft interior. Optional add-ins like herbs, spices, or cheese add wonderful customization. This simple no-knead bread is perfect for beginner bakers seeking homemade comfort food.
Ingredients
Scale
Main Ingredients
- 3 cups Self-Rising Flour (or 4 cups all-purpose flour + 2 tbsp baking powder + 1 tsp salt)
- 1 cup Plain Whole Milk Yogurt (regular yogurt, not Greek)
Optional Add-ins
- Herbs or Spices such as rosemary or garlic powder (to taste)
- Shredded Cheese (for a cheesy variation)
Instructions
- Mix Dough: In a large bowl, combine the self-rising flour and plain yogurt. Stir until a shaggy, sticky dough forms.
- Refrigerate: Cover the bowl tightly with plastic wrap and refrigerate for 4 to 12 hours to allow flavors to develop and the dough to hydrate.
- Preheat Oven and Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a Dutch oven inside to heat thoroughly.
- Shape Dough: Wet your hands to prevent sticking and gently fold the dough from all sides to form it into a round shape.
- Prepare for Baking: Transfer the dough onto a floured surface, shape into a smooth round ball, and place it on a sheet of parchment paper.
- Transfer to Dutch Oven: Carefully lift the parchment with the dough and place it into the preheated Dutch oven. Add ice cubes around the dough to create steam during baking.
- First Bake: Cover the Dutch oven with its lid and bake for 35 minutes to allow the bread to rise and form a crust.
- Second Bake: Remove the lid, reduce the oven temperature to 425°F (218°C), and bake for an additional 15 to 20 minutes to deepen the crust color.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing to ensure the interior is set properly.
Notes
- Use regular plain whole milk yogurt, not Greek yogurt, for best texture.
- If self-rising flour is unavailable, make your own by mixing all-purpose flour with baking powder and salt as outlined.
- Adding herbs, spices, or cheese can enhance the flavor but is entirely optional.
- Allow full cooling before slicing to avoid gummy texture inside.
- The ice cubes added during baking help create steam, which improves crust development.
