Prep 3 mins
Cook 40 mins
This scrumptious bread is good with anything from marmelade for a leisurely breakfast to roast beef and mustard on a Sunday evening. Substitute the yoghurt for buttermilk and the oil with melted butter if you wish - either way works wonderfully.
- Sift flour, salt, sugar.
- Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
- Place on an oiled baking tray and pat into a large round (rather like a giant scone).
- Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more.
Yoghurt bread was delicious topped w/ plain butter served w/ mushroom soup. Made in a round silicon cake tin. The texture is crisp and crumbly on outside and moist in centre, just like scones. Made this using following substitutions: 1c milk + 1T lemon juice = buttermilk in place of 250ml yoghurt, and 4c plain flour + 4t baking powder + 1t baking soda in place of 4c self-raising flour.
Love this comfort food type bread. It is better made with self raising flour tho - lighter with a better texture. Eaten fresh lathered in butter and jam....yum.......