Simple Yogurt Bread Recipe (2024)

FAQs

What does adding yogurt to bread dough do? ›

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

Because of its high acid content, you can substitute Greek yogurt for yeast. You need to first mix it with baking soda. Use a ½ cup of yogurt and a ¼ teaspoon of baking soda for every teaspoon of yeast your recipe needs. Remember to reduce the other liquid ingredients in your recipe accordingly.

With baking, if a recipe specifically calls for Greek yogurt, the added moisture from using regular yogurt instead might make the dough or batter too wet. Some recipes are more forgiving. For example, a salad dressing might be slightly looser, but work out just fine when made with regular yogurt.

Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.

Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.

Vinegar helps with the rise of our baked goods

Firstly, vinegar helps our baked goods rise and create an airy texture by reacting with baking soda. When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents.

Plain yogurt that contains Lactobacillus and no natural sweeteners might help treat the infection and ease the symptoms. But be sure to only use plain yogurt. Yogurt that contains added sugar will likely make the infection and its symptoms worse because sugar causes the yeast to multiply.

In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.

Using all natural plain yogurt when establishing a sourdough starter can lower the pH, creating an environment that discourages harmful bacteria and mold.

In general, both Yeh and Sternman Rule recommend using plain, full-fat yogurt. For thick batters—or ones where you are substituting sour cream, cream cheese, mayonnaise, or ricotta—go for plain Greek yogurt to maintain the texture, adds Abood. And don't forget to read the ingredient list on the yogurt container!

What is the difference between yogurt and Greek yogurt? ›

Yogurt is milk that goes through a culturing process with a starter culture to convert its lactose to lactic acid. Greek yogurt is regular yogurt that has a thicker, more dense consistency due to a filtering process that removes whey and liquids or through the addition of whey protein and milk protein concentrates.

Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light. It can step in for sour cream, mayonnaise or crème fraîche, bringin the same tangy with less guilt.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

Which is why this whole grain yogurt herb bread is so soft and tender (and good for you!) The lactobacilli found in the yogurt also help break down the complex starches, irritating tannins and difficult-to digest proteins that are present in most breads.

Yoghurt contains useful bacteria. They cause fermentation in the batter or dough if added in proper proportion. In this process, the heat, carbon dioxide and other gases are produced. This helps the flour to rise.

Milk powder.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

Greek yogurt adds flavor, creaminess, and moisture to breads, cakes, and other baked goods. The natural acidity of Greek yogurt also interacts with baking soda to help baked goods rise.