~Greek Yogurt Bread! {2 ingredients}

I’m speechless~ no really, I am. Okay..well here are a few words, but mentally..I’m speechless..LOL!

Let me just say that this Bread is the BEST bread I’ve ever had,…no juggling a million ingredients, no kneading, no rising, no rolling, no yeast!

~Seriously…where have I been all these years, that I never knew Bread could be this easy, and succulent, and delicious??!

Each slice is more moist and delicious than the last. The Yogurt gives it a creamy, smooth and unique flavor, all toasty, warm and glazed with a cascade of sweet perfection…Ohh, just go do this..please,.go!

Watch it come to life right here~ The birth of one of the most amazing recipes EVER! ~and be sure to subscribe so you don’t miss a thing! 🙂

What you’ll need:

2 cups of your favorite Greek Yogurt

1 1/2 cups of Self Rising Flour

Yep..that’s it! 🙂

a few splashes of Milk until it’s thick

A bread loaf pan

non-stick spray

Directions:

In a medium bowl mix the Yogurt and the Flour until it’s well combined..use those muscles!

Pour/wrestle that dough into the sprayed loaf pan and bake it at 350 degrees for approx. 45 minutes, just make sure it’s firm all the way through and slightly golden…

While it’s baking, make the Glaze…just mix the Powdered Sugar and the Milk until it’s the way you like it! So you can do..this…

Let it cool first though, just a bit…

Drizzle it with Glaze, plate up a slice…

…and prepare to make noises you’ve never made before..lol! ~Enjoy! 🙂

deb graner on December 23, 2013 at 2:59 pm
Looks great! I’ve never used seif-rising flour. Do you think you could add dried fruits or nuts to the mix?
Reply
- Amy on December 23, 2013 at 3:00 pm
  ABSOLUTELY….yummy! 🙂 PS..this was my first time using self rising flour too!
  - Joann on January 22, 2014 at 5:26 pm
    You can make your own self-rising flour by taking 1 1/2 cups of all purpose flour and adding 1 1/2 tsp. baking power and 1/2 tsp. salt! No need to buy special flour. I’m going to try this today using this method because I have no self-rising flour and I’m not running to the store today considering it is 8 degrees outside and a wind chill of 0 to -10 degrees!
    - MS HELEN TAYLOR on June 18, 2018 at 5:33 am
      Actually to make self raising flour from plain it’s two TSP of bicarb and one of cream of tartar to 500g.
      Baking powder is both those ingredients in one.
    - Gemma on March 11, 2019 at 10:20 pm
      Can you use normal yogurt instead of Greek? Does it matter if its fat free or low fat etc?
Amy P on December 23, 2013 at 4:45 pm
Did you use a flavored yogurt or just plain Greek?
Reply
- Amy on December 23, 2013 at 4:48 pm
  I used strawberry. 🙂
  - Lori Duchesne on October 26, 2015 at 6:52 am
    Full fat greek yogurt is used in this recipe? I’ve never bought/used greek yogurt myself and want to be sure I buy the right yogurt type if I try this recipe.
    Thank you also to the person who posted how to make your own self rising flour as I don’t have that on hand. It’s nice to know there’s an alternative other than buying a specially baking item used occassionlly.

Mark Williams on December 23, 2013 at 9:23 pm
I am a Baker, and I have to say that looks awesome!!
Reply
Tom C. on December 27, 2013 at 2:53 pm
You think you have seen everything and then along comes this simple recipe which looks yummy. Can’t wait to try it.
Reply

Joann on January 22, 2014 at 7:28 pm
Well,…I tried it (using self-rising flour that I made myself) and it fell! It looked beautiful when I took it out of the oven – baked about 55 min. – but after cooling for about 8 minutes,…it had fallen. 🙁 Haven’t tasted it yet,…but am very disappointed. Does not look anything like the photo. Perhaps you DO have to use actual self-rising flour. Anyone else have this experience?
Reply
- Amy on January 22, 2014 at 7:53 pm
  I’m new to self rising flour…my experience with it in this bread was amazing. Not sure about the make your own kind. Sorry it didn’t work. 🙁
  - Joann on January 24, 2014 at 6:01 pm
    Hmmm. I bought self-rising flour and made this again exactly according to the recipe. Baked 45 min. in a convection oven – looked beautiful and brown,…..and after cooling for a few minutes, it fell again. Have no idea what is going on,…. I will not waste my time (or yogurt) again trying to make this. VERY disappointed.
    - Amy on January 24, 2014 at 6:04 pm
      Not sure why Joan, that’s so strange, this is an old-school recipe (Ice Cream Bread) with a long history of success..not one of my creations, just tweaked. So sorry you had such bad luck with it. 🙁
    - Connie on January 5, 2016 at 9:18 pm
      Maybe it was the convection oven. I have a convection oven in my RV and it is better than no oven but it does not bake like a conventional oven. Just wondering but sorry it did not turn out for you

marianne on January 29, 2014 at 11:52 pm
I made this it also fell found it was not very sweet can you add sugar?
Reply
- Amy on January 30, 2014 at 12:17 am
  I’ve never altered this recipe~ so I’m not sure. This is a tried and true recipe that’s been around a long time. So it’s not my baby, but if you try it, please let me know how it turns out! 🙂

Jim on April 3, 2014 at 8:56 am
Looks like an awesome recipe, one quick question, would this work with regular yogurt? Or does it need the thickness of greek yogurt?
Reply
- I haven’t tried it with regular… 🙂

Lucy on May 30, 2014 at 9:19 pm
I made this tonight and can’t THANK you enough for sharing the recipe. I am in love with the simplicity of it. I used three blueberry Chobani yogurts, fresh blueberries, whole wheat unbleached flour and baking powder/salt since I didn’t have self rising and it turned out perfectly. Keep up the great posts 🙂
Reply
- Amy on May 30, 2014 at 9:24 pm
  I’m so glad you enjoyed it…it’s still my favorite! 🙂
Dave Pont on June 8, 2014 at 9:13 am
I make this mix up and then make flat breads and cook them on a griddle on the bbq! Great with koftas!!!
Reply
Susan on May 23, 2016 at 6:59 pm
Do you use bleached or unbleached self rising flour or does it matter?
Reply
Donna on February 25, 2017 at 12:56 pm
I made this with blueberry yogurt and a little lemon extract, looked really good when I took it out but it fell when cooled. 🙁
I used my toaster/convection oven, next time I’ll just use my regular oven, house smelled really good!
Reply
- dragonflycat on February 27, 2018 at 5:49 pm
  Did you use premade self-rising flour? Or did you make your own? According to the King Arthur website the actual ratio to make your own is: 1½ cups of flour, 2 teaspoons baking powder and 1/2 tsp salt. The suggestion above for making your own doesn’t use enough baking powder for the bread to properly rise.

~Greek Yogurt Bread! {2 ingredients}

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