It’s a quiet Sunday morning, the kind where you really don’t want to step outside. There’s a yogurt left in the fridge, flour in the cupboard, and a craving for warm bread that requires no effort. This is exactly the situation for which this yogurt bread was invented.
Ingredients :
- Plain yogurt (125 g) — Classic plain yogurt—not thick Greek yogurt, not vanilla-flavored. Its fluid texture blends well into the dough and adds moisture without weighing it down. Keep the empty pot: you’ll use it as your measure for the rest of the recipe.
- Baking powder — Not active dry yeast—that’s the classic mistake, and it would completely ruin the recipe. Baking powder reacts to oven heat, not time. That’s why there’s no resting time here.
- Flour — All-purpose or plain flour, whichever you have. No need for bread flour or special flour. Ordinary cupboard flour works perfectly for this recipe.
- Oil — Sunflower, canola, grapeseed—a neutral oil. Olive oil also works, but it leaves a flavor that might surprise in a bread. It’s up to you based on your preferences.
