A No-Yeast, No Rise Yogurt Bread that comes together in less than an hour. It boasts a soft texture that’s loaded with protein. Griddled in butter, it’s remniscent of french toast.
Option to use buttermilk instead of the yogurt, water and vinegar. Toss in some spices if desired. It’s a simple and tasty homemade bread with protein to boot!
Happy eating,
~Monique
No Yeast Yogurt Loaf Bread!
1/3 cup Greek Yogurt
2/3 cup water
2 tablespoons Chardannay Vinegar or white vinegar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
Directions: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Whisk the yogurt, water and vinegar. Let sit for about 10 minutes.
In a large mixing bowl, whisk together the flour, salt, sugar, and baking soda. Stir in the curdled yogurt into the flour until just combined. The dough will be a bit sticky.
Flour a kitchen counter with about 3 tablespoons of flour. Scoop up the dough and gently knead it until it comes together smoothly. The dough will be still be a bit sticky. Make a few slices across the dough, around half an inch thick.
Place the bread dough onto the lined sheet tray. Bake for 25 minutes. The bread should be golden brown on the bottom and makes a it makes a hollow sound from the base when tapped.
Remove from the oven and cool before slicing.
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