- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 400 kcal
Quick summary
“The yogurt bread for coffee is a practical, quick-prep option that uses plain yogurt to provide softness and subtle acidity to the crumb. The combination of biological yeast with the dairy base produces a tender, aromatic dough perfect for accompanying hot drinks.”
What you need to know
- Natural yogurt acts as a dough conditioner, promoting a moist crumb with a fine and soft texture.
- The short 10-minute fermentation in the pan itself speeds up the total production time without requiring tiring kneading.
- Baking at 180°C for 30 minutes browns the crust evenly while firming the center of the dough.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup of plain yogurt
- 1/4 cup of sugar
- 1 tablespoon of dry active yeast
- 1/2 teaspoon salt
- 3 tablespoons of oil
- 1 egg
Instructions
Principal
- In a bowl, mix the yogurt, sugar, oil, and egg until homogeneous.
- Add the flour, baking powder, and salt and mix well until a dough forms.
- If the dough is too sticky, add a little more flour.
- Transfer the batter to a greased and floured pan.
- Let the dough rest for 10 minutes to rise.
- Bake for approximately 30 minutes or until golden brown.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Use whole natural yogurt at room temperature so as not to cool the dough and slow down the yeast.
- Mix the ingredients with a spoon or spatula until combined, adding flour little by little if it is sticking too much.
- Let the bread rest for 10 minutes in the pan before unmolding to prevent the structure from breaking while still hot.
Variations
- Brush with melted butter and sprinkle granulated sugar with cinnamon over the dough before baking to form a crispy crust.
- Incorporate fine zest of 1 Tahiti lime or 1 orange into the bowl along with the yogurt to introduce citrus perfume.
- Add 50 grams of bake-stable chocolate chips or small cubes of cured cheese to the dough before pouring into the pan.
Substitutions
- Traditional plain yogurt can be replaced by fresh curd, thick kefir, or plain Greek yogurt.
- Common vegetable oil can be replaced by canola oil, liquid coconut oil, or softened unsalted butter.
- Refined sugar can be replaced by crushed demerara sugar or pure honey in the same indicated amount.
How to store
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. The natural acidity of the yogurt helps to retain moisture in the crumb without the need to store in the refrigerator in the first few days.
Can it be frozen?
You can freeze the bread sliced or whole wrapped in plastic wrap reinforced with aluminum foil for up to 2 months. Thawing should occur at room temperature for 1 hour before briefly heating in the skillet or toaster.
What to serve with
Pairs perfectly with hot drip coffee, steamed latte, homemade cappuccino, or fresh mint tea. It is tasty served with softened butter melting on the warm slice, berry jam, or peanut butter.
Frequently asked questions
What size baking pan is most suitable for this bread?
Use a loaf pan or pound cake pan of approximately 22 x 10 centimeters properly greased and floured.
Why does the recipe call for only 10 minutes of rest for the dough?
It is a quick formulation where the yeast starts to act in the pan and completes its expansion in the heated oven.
Does the dough need to be kneaded on the counter like traditional breads?
Does not require prolonged kneading on the counter; mix the ingredients well in the bowl until a smooth and homogeneous dough is formed.
Can I use skim yogurt in this quick bread recipe?
You can use skim yogurt, however, the center will be slightly less silky due to the absence of milk fats.
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