Yogurt Bread

"Yes, I bought yet another new bread machine, and this recipe came with it."
photo by truebrit photo by truebrit
photo by truebrit
Ready In:
3hrs 10mins
2 lb loaf




  • Add all ingredients to bread machine in this order.
  • Cook on basic cycle.
  • Enjoy!

Questions & Replies

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  1. gebasden
    If baking in an oven, what temp and for how long?


  1. PanNan
    I served this still warm with dinner tonight for three of us. There is less than 1/2 loaf left! It's very light and tender. It rose very high, and the best part is that it has healthy ingredients. This will be a regular in our house.
  2. Doug L.
    I've made this recipe twice now. It makes a very nice, tasty loaf of bread. I did some modifications on the second bake which improved it too my liking. First go around I used Fage Total whole milk Greek strained yogurt. In the second batch I used store brand whole milk plain yogurt. It's a little thinner than stained yogurt so I did not need as much flour to make a soft dough. I left out wheat germ because I didn't have any. Other changes I made were: I use white whole wheat flour from King Arthur, my oil is olive oil and I decreased it to 1 Tbls, increased maple syrup to 3 Tbls, I also added 1/2 tsp No Salt (salt substitute) I mixed everything but the white flour and salt then let it stand covered for about an hour. After that I added the salt and bread flour to make a soft, slighty sticky dough. I let it raise until doubled, then formed two loaves, raised for 45 min. My oven baked these in 25 min @ 375-400. I usually start the oven a little hotter then turn it down about 3/4 through the time. (I measured the internal bread temp at 201 degrees) This is one of my favorite bread recipes. Is easy to make, flavorful, it keeps well, and it's excellent for toast and sandwiches.
  3. annlouise
    Excellent, soft texture. I used some past-due flavored yogurt, which maybe added a little extra sweetness, but not a distraction at all. This will be a keeper recipe for me for using leftover yogurt. Thanks, chia!
  4. Mandy
    This turned out really lovely, great texture and rose really nicely, one I'll make again! Thanks for posting!
  5. Rose is Rose
    06/21/07--If I could give this bread ten stars, I would do so. Today I made this for a second time in the bread machine. I used Greek Gods yogurt which is very thick, so I only used 3/4 cup yogurt and 1/4 cup milk to thin it. I also added a teaspoon of diastatic malt powder (from King Arthur). I baked it in a 9 x 5 pan at 375 degrees for 40 minutes. I tented it with foil the last 15 minutes in the oven. It was fabulous! It was light, with a great texture and made a huge, high loaf! This loaf turned out far superior to the loaf I made in the Kitchenaid in the first trial. I think this is going to be our new "house" bread. It has just the right balance of healthy, fiber-rich ingredients to "unhealthy", but much desired, white flour!!! Thank you again!.......... This was wonderful bread! I actually made it up in my Kitchenaid and baked it in the oven according to LonghornMama's instructions (375 degrees for about 35 minutes in my oven). I used King Arthur's white whole wheat flour, so it was a mellow color with a nice light taste and a lovely texture. The yogurt I used was very thick, so I ended up having to add a bit of extra water to make the dough come up to the right consistency. I also did not use all of the flour. Next time, I will probably thin the yogurt with milk before I start. So thank you Chia for posting your great recipe and thank you LonghornMama for your kind advice!



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