Some bakers like breaad Greek yogurt bread a breaf indent Greek yogurt bread top of the flour to prevent the brewd from spilling into the Neuroscience discoveries or mixing with the salt before the machine is turned on. Repeat with the remaining dough pieces until all the flatbreads are cooked. My batter was also not nearly as loose as hers. COOK TIME: 5 mins. However, if you use a fruit flavored Greek yogurt i.

Greek yogurt bread -

This was clearly a breeze to throw together in a few minutes time. The result is a delicious bread you will have trouble controlling yourself around.

The texture is soft and fluffy and the taste is slightly sweet but kind of salty. I used the brands pictured above. They are also linked in the recipe box below. I have also included the instructions for Homemade Self Rising Flour in the recipe box below. The dough should be sticky and thick.

Make sure you incorporate all of the flour into the dough. Make sure you use regular vanilla yogurt — Greek yogurt does not work in this recipe! I topped mine with tahini and honey and was in heaven. Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish.

LOVE YOUR LIFE! Save my name and email in this browser for the next time I comment. Hi Linsey, I used whole milk vanilla yogurt. Hi Char, I think it might work but the texture might change.

Thank you! maje your own glutenfree flour gr rice flour, gr potato starch, gr corn starch 1,5 tsp xantam gum.

Hi Leti, yes you can.. there is a note in the recipe box that states how to make homemade self rising flour with all purpose flour, baking powder and salt! Hey there, I followed the directions and used the same ingredients. Mine turned out nice looking on the outside but gummy on the inside.

What did I do wrong? Thanks for any feedback. I had exactly the same outcome as you. While the PICTURE shows whole milk yogurt, the RECIPE calls for low fat. My batter was also not nearly as loose as hers. It was a thick dough that I picked up and placed in the pan… maybe the fat in the yogurt?

HI Theresa, either one works in this recipe.. whole milk yogurt or low fat yogurt. Also my batter was thick too. Hi Jocelyne, I havent tried it with GF flour and goat yogurt but should work… please let us know if you do try it.

Hi Hilda! Please let us know if you do try it that way! Thank you again! HI Marjan, I think it might work but the texture might change.

Hi Carole, I think it should work. Hi Susan, I think it might work but the texture might change. Hi Doris, plain yogurt can be used but it will probably taste different. The vanilla yogurt I used lends a slight sweetness to the bread.

Plain will work for texture though… Please come back and let us know how it came out if you try it! Hi Stella. Would you suggest any additional changes if I were to use a gluten free baking powder? Can you tell me what brand of yogurt and flour you are using to get 7 grams of protein per serving?

Hi Kathy, both are linked in the recipe box. Just hover over the ingredients in blue and click on them… they will take you to what I used for this recipe….

Hi Sonja, It will work but I know the taste will change. The vanilla adds this slight sweetness to it that is amazing. Please let us know if you try it! I gotta try it but what are the 2 things u drizzled at the end..

honey and…? Would using whole milk result in a different texture? Thanks for info! Hi Alyan, I used whole milk but the best one is low fat. You can use either one. Just avoid greek yogurt here… too thick. I used Greek yogurt.

Otherwise or was way to stiff. Both adaptions needed more yogurt. The whole wheat version was almost a 3 cups flour to 3 cups yogurt granted I did not sift the flour , but yielded a lovely golden colored rustic loaf.

The second version involved a combination of flours I happened to have on hand carbonaut low carb baking mix and almond flour. I also used a combination of greek yogurt and regular yogurt. The loaf was more refined than the first, but still good.

Hi Jennifer, thanks so much for sharing your different variations and feedback! HOpe you try the recipe as I stated too! Its really delicious and a great texture! Realized my recent comment did not include a rating!

Even though my adaptations probably created something quite different than the original recipe, I absolutely LOVE your website and Instagram and very much appreciate the inspiration:.

I had all purpose flour so I added the baking powder and salt, and had about a cup of the greek yogurt. I filled in the rest with sour cream. I also added several splashes of vanilla extract, and then added some milk bc the dough was too firm.

Despite adding like 6 additional ingredients, the bread turned out delicious!! I buttered mine and added some honey on top. HI Rebecca thanks for sharing your feedback with the version you tried. Will definitely be helpful to others! Greek yogurt does not work here…. Yep, I used low fat vanilla yoghurt.

I made this 2 ingredient bread today as instructed and it is FANTASTIC!! I was skeptical going in, but boy am I glad I did. Everyone loved it. Definitely making again. Thank you!! How long does it keep, does it need to be refrigerated and can it be frozen? Hi Cat, thanks for trying the recipes out!

This bread can be kept on the counter in an air tight container for 4 days. It did smell really good while it was baking though. Hi Marcia, yes it needs the regular yogurt here to work. Sorry it didnt work out and I know the second one will! Hi Stella, I am Dairy Free due to severe Dairy Allergy.

Do you think this could work with Coconut Yogurt? Hi Barbara, the recipe calls for vanilla yogurt… did you use Greek yogurt possibly? Sorry it didnt work out!

Never really cared for baking, however this bread recipe has inspired me to try. I was hoping someone had tried it with GF flour. Hi Funny how the simplest recipe brings so many comments and questions! You are vey patient to answer alll!

I had creamy vanilla mango yogurt so my first bread was extra tasty! It turns out like a perfect pound cake! Hi Sue, its part of the job! do different yogurt brands impact the texture?? Hi Margarita, glad you liked the recipe! I followed your recipe to a T and it came out AMAZING!! Simply delicious!!

I followed the instructions for the sel-rising flour. Thanks because I only had all purpose handy. I used low-fat vanilla yogurt. I also added raisins for an extra kick. I used an 8×8 Pyrex dish because I sometimes have issues with loaf pans where my goods are not baked in the middle. My square loaf came out perfect!

Thanks for a great and simple recipe! HI Anne, sounds awesome — thanks for sharing your feedback with the different size pan -super useful! Made this bread with homemade self rising flour and vanilla Greek yogurt. It needed more moisture so I squeezed the juice of one orange to the mixture.

Bread turned out great. I should have read the fine print! I used vanilla yogurt not Greek, and sifted the self rise flour. It came out quite dense. Maybe it was over or under mixed. This bread is so delicious! I followed the directions without any modifications and it baked perfectly. Thank you for this healthy bread option.

I do not like to cook or bake. Next time trying onion and chives or maybe cranberry and apples. LOVE IT! So I made this bread. I used the cup measurements included instead of the weights.

What I have is a pretty loaf that is a bit sweeter and quite a bit denser than I expected. Will try toasting it in the morning and having it with a bit of butter. I looked thru the comments to see what others thought and almost all are asking about flour and yogurt substitutions.

How did you measure the flour with the cup? You should lightly spoon the flour into the dry measuring cup and then level it off. If you scooped the flour out of the container with the cup, this compacts the flour and you end up adding more.

This might have caused the loaf to be dense. Would you recommend any modifications? Thank you! The first try was with Stonyfield Whole Milk vanilla yogurt, and the second time was with Walmart Great Value vanilla yogurt.

The dough is very sticky, though, and I must spray my hands with nonstick spray to finish mixing it. Thanks for sharing your experience with the different yogurt brands, too.

Great recipe! I love the fact that if I forgot to make it earlier in the day, I can just whip it up while the remainder of my meal is cooking. Hi, Thanks for the wonderful recipe!

This bread was absolutely perfect. Used parchment. We used it for egg sandwiches and it was divine? Should I store extra in fridge? Did exactly as written. Way too much dough for pan size. Baked it 45 minutes and still raw in the middle. Liked the taste but will try a larger pan or two of the 8×4.

How tall was your pan? It should definitely fit within one 8 x 4 loaf pan unless your pan is very short. This bread is delicious! A nice crust and texture. A friend made it for a get-together, and everyone was clamoring for seconds. And the recipe! Excellent served warm.

Could you use flavored yogurt…. Just make sure to make the self-rising version. So simple brings fall into focus. The chill in the air fire in the fireplace these bars are the perfect addition. Thanks for sharing!! It should work with wheat flour if you also adding baking powder and salt.

You may need to use more yogurt if using wheat flour. Have you tried making this with almond or coconut flour? If so, is it even swap with either and the wheat flour? Thank you. Almond and coconut flour are not swaps so the amounts would need to be adjusted.

Hi, i was wondering what brand of self rising flour you have used for the 3 ingredient honey bread. And on that note, how much sugar would you suggest adding? We love to eat, cook and travel for food. Through this blog, we share our eating adventures and recipes.

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September 19, Jump to Recipe. Prep Time: 5 minutes minutes. Cook Time: 35 minutes minutes. Total Time: 40 minutes minutes. Course: Breakfast, Side Dish. Cuisine: American. It tastes like traditional yeast bread but without all the work. The bread is just 2 ingredients and takes five minutes to prepare.

Print Pin Rate. Instructions Preheat oven to °F °C. Line an 8 x 4 inch loaf pan with parchment paper. Add flour and yogurt into a large mixing bowl. Mix with a spatula until you have a wet and sticky dough and no lumps of flour remain. Add dough into the prepared loaf pan.

Use your spatula to evenly spread the dough across the pan and level the surface. Bake for about minutes or until the surface is lightly browned and the bread is fully cooked. When you apply pressure to the surface, it should bounce back.

Let bread cool before slicing and serving. Notes This recipe was originally tested with White Lily's self-rising flour which has a lower protein content than some other brands of self-rising flour.

Please check the protein content of your flour before starting. Whisk until evenly combined. To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour.

Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.

I used lowfat vanilla yogurt Whole Foods brand. You can probably also use whole milk or nonfat yogurt but I haven't tested it. Yogurt made with almond, soy or coconut milk should also work though I have not tested it. I don't recommend Greek yogurt for this recipe because it makes the bread tougher.

This bread has a chewy texture, similar to European-style bread. Serving: 1 slice , Calories: kcal , Carbohydrates: 31 g , Protein: 4 g , Fat: 0. Did you make this recipe? I'd love to see it! Mention KirbieCravings and tag kirbiecravings! Posted in: 4 Ingredients or Less , Bread , Recipes.

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Yogjrt super bresd Greek yogurt honey Greek yogurt bread bread takes inspiration from the traditional Irish Greek yogurt bread bread made with buttermilk. Grsek bread is so easy and quick to put together. The Greek yogurt bread yogurt gives an amazing flavor to the bread. This bread is inspired by the traditional Irish soda bread. Instead of buttermilk, I use Greek yogurt instead. The acidity of the Greek yogurt works well with the baking soda to leaven the bread. I also added honey to the bread and it gives an amazing aroma of honey that I love so much. This was clearly a breeze to throw together in a Greek yogurt bread Greei Greek yogurt bread. The result brfad a delicious bread you will have trouble controlling yourself around. The texture is soft and fluffy and the taste is slightly sweet but kind of salty. I used the brands pictured above. They are also linked in the recipe box below.

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Yoghurt bread rolls - Greek yogurt bread with self raising flour