Luis has this affinity for buying way more yogurt than one should ever eat, which means he buys it, leaves it in my fridge, and then buys more…usually before I’ve even opened the last container. I do appreciate having a never ending supply of yogurt, but I can´t keep up. With an abundance of Greek yogurt, what’s a girl to do?
Make bread with it.
Super easy, healthy, no-rise bread. This recipe has just 5 ingredients, one of which is the yogurt, and another is the salt. I told you, easy! It has no oil and no sugar, so I think it deserves the “healthy” stamp, if I do say so myself. It’s a soft bread, toasts nicely, makes a great breakfast bread or serve it on the side of a dinner soup or salad.
Enjoy!
Easy Greek Yogurt Bread
Ingredients
- 1.5 cups white or wheat flour
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1.5 cups Greek yogurt
- Optional: chopped walnuts
Instructions:
- Preheat the oven to 350* F or 176* C. Lightly grease a 9 x 5 inch bread pan or something of similar size.
- In a large bowl, mix together flour, baking soda, and salt. Mix it well. Set aside.
- (If you are adding walnuts, add them to the dry mixture now)
- In a separate bowl, lightly beat the eggs.
- Add the yogurt to the eggs and incorporate, but don’t over-over-over mix. Just until it’s evenly distributed.
- Add the wet yogurt/ egg mixture to the flour/ salt/ BS mixture and mix until just combined.
- Pour into greased pan and pop it in the oven, uncovered, for 35-40 minutes.
- When a toothpick comes out clean and it is golden brown, it’s done.It can be stored on the counter, with plastic wrap, for up to 4 days, or in the freezer for up to 6 months.
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