Total Time
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.


  1. Sift flour, salt, sugar.
  2. Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
  3. Place on an oiled baking tray and pat into a large round (rather like a giant scone).
  4. Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more.


Most Helpful

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.

Zaatarbella September 20, 2009

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.......

waynejohn1234 June 02, 2012

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