Best 7 Yogurt Herb Bread Recipes

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Indulge your taste buds with a delightful journey through the realms of Yogurt Herb Bread, a culinary masterpiece that tantalizes the senses with its unique blend of flavors and textures. This delectable bread, crafted with the finest ingredients, offers a symphony of tastes that will leave you craving for more.

Embark on a culinary adventure as you explore the diverse recipes featured in this article. From the classic Yogurt Herb Bread, a timeless favorite known for its moist crumb and savory herb aroma, to the innovative Sun-Dried Tomato and Basil Yogurt Bread, a vibrant creation bursting with Mediterranean flavors, each recipe promises a distinct and unforgettable experience.

Discover the secrets behind the perfect loaf of Yogurt Herb Bread, as our expert guides you through the process with step-by-step instructions. Learn how to create a light and airy texture, achieve the perfect balance of herbs and spices, and ensure a golden-brown crust that will make your mouth water.

Unleash your creativity with a variety of exciting variations, including the tangy Lemon and Dill Yogurt Bread, the hearty Whole Wheat Yogurt Bread, and the indulgent Chocolate Chip Yogurt Bread. Each variation offers a unique twist on the classic recipe, catering to different tastes and preferences.

Prepare to be captivated by the beauty and flavor of Yogurt Herb Bread, a culinary delight that transcends time and culture. With its versatility, ease of preparation, and endless possibilities for customization, this bread is sure to become a staple in your kitchen.

Let's cook with our recipes!

SIMPLE YOGURT BREAD



Simple Yogurt Bread image

This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.

Provided by ASweeney

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 55m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 (6 ounce) containers vanilla-flavored yogurt (such as Yoplait®)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
  • Combine flour, baking powder, baking soda, and salt in a small bowl.
  • Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 58.1 g, Cholesterol 49.7 mg, Fat 2.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 634.1 mg, Sugar 34 g

YOGURT AND HERB BREAD



Yogurt and Herb Bread image

Make and share this Yogurt and Herb Bread recipe from Food.com.

Provided by Cooking Beast

Categories     Quick Breads

Time 55m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 16

1 cup unbleached white flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons melted butter
2 large beaten eggs
1 cup firm yogurt
1/3 cup light honey
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 tablespoon parsley flakes, dried (optional)
1 tablespoon chives, dried (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Sift together the 1st 5 ingredients. Make a well in the center of the bowl.
  • Beat together (high speed on an electric mixer) the next 4 ingredients for 3-5 minutes ~ until frothy. Add the herbs, and beat well.
  • Pour the liquid - herb mixture into the well in the center of the dry ingredients and mix with a wooden spoon until thoroughly blended.
  • Pour into a well-buttered loaf pan, and bake 40-50 minutes (until knife inserted into center-of-bread comes out clean).
  • Note: The flavors of the herbs get stronger as the bread ages ~ you will have a chance to notice this if the bread sits around for several days before it is completely devoured.

Nutrition Facts : Calories 239.7, Fat 8.5, SaturatedFat 4.8, Cholesterol 65.8, Sodium 353.5, Carbohydrate 36.2, Fiber 2.2, Sugar 13.2, Protein 6.4

YOGURT HERB BREAD



Yogurt Herb Bread image

24

Categories     Bread     Yeast     Baked Goods     Yogurt     Yeast bread

Time 1h

Number Of Ingredients 24

all-purpose flour
yeast, active dry
sugar
salt
water
yogurt, plain
vegetable oil
dill weed
chives
oregano
thyme
basil
all-purpose flour
yeast, active dry
sugar
salt
water
yogurt, plain
vegetable oil
dill weed
chives
oregano
thyme
basil

Steps:

  • In a large mixing bowl, combine 2½ cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120-130?. Add to flour mixture; mix well. Add oil, herbs and enough of the remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into two loaves. Place in two greased 8x4x2 inch loaf pans. Cover and let rise until doubled, about 1hour. Bake at 375? for 35 to 40 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts :

YOGURT WHEAT BREAD



Yogurt Wheat Bread image

"I love this whole-grain bread because it makes a pretty loaf with a great texture," says Carol Forcum of Marion, Illinois. "It's not at all heavy...in spite of the whole-wheat flour and wheat germ."

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1/2 cup plain yogurt
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 cup whole wheat flour
1/4 cup toasted wheat germ
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1-2/3 to 2 cups bread flour

Steps:

  • Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes., Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts :

YOGURT FLATBREAD



Yogurt Flatbread image

Flatbreads are great to have on hand because they are so versatile. They can be made into sandwiches, cut into smaller pieces to serve with hummus or spreads or even made into breakfast wraps. This dough is really simple to put together and can be prepped in a couple of ways. You can make the dough and either freeze it until you are ready to cook the flatbreads or cook the flatbreads right away and then freeze them. Either way, you are set up to have flatbreads whenever you want. Since I'm meal prepping these flatbreads, I like to keep the flavors really neutral, but you can absolutely customize this recipe by adding spices to the dough or brushing the flatbreads with an herb-garlic butter or sprinkling with za'atar after removing them from the pan.

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 12 flatbreads

Number Of Ingredients 6

2 teaspoons honey
1 package active dry yeast (2 1/4 teaspoons)
3 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
1/2 cup plain yogurt
Vegetable oil, for greasing the pan

Steps:

  • Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
  • Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
  • Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
  • To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
  • Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
  • When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
  • To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.

YOGURT-HERB SPREAD



Yogurt-Herb Spread image

Add this cooling spread to sandwiches or serve it as a dip for crudite and crackers.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 5

1/2 cup 2% Greek yogurt
1 tablespoon chopped fresh mint
1 tablespoon parsley
1 clove minced garlic
Salt and ground black pepper

Steps:

  • Mix yogurt, mint, parsley, and garlic in a bowl. Season with salt and pepper.

RUSTIC ROUND HERB BREAD



Rustic Round Herb Bread image

I've had this bread recipe for at least 10 years. It takes only 10 minutes to stir together. Wedges are marvelous served warm and are great with soup. -Patricia Vatta of Norwood, Ontario

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1 cup shredded reduced-fat cheddar cheese
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon dill weed
3 tablespoons cold butter
1 large egg
1/2 cup fat-free plain yogurt
1/2 cup fat-free milk
1/2 teaspoon poppy seeds

Steps:

  • In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened. , Spoon into a 9-in. round baking pan coated with cooking spray. Sprinkle with poppy seeds. , Bake at 400° for 20-25 minutes or until golden brown. Cool in pan on a wire rack. Cut into wedges.

Nutrition Facts : Calories 185 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 379mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 7g protein.

Tips:

  • For a crispy crust, brush the top of the bread with melted butter before baking.
  • To make sure the bread is cooked through, insert a toothpick into the center. If it comes out clean, the bread is done.
  • Let the bread cool for at least 10 minutes before slicing and serving.
  • This bread is best served warm, but it can also be stored at room temperature for up to 3 days.
  • To freeze the bread, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 3 months.

Conclusion:

This yogurt herb bread is a delicious and easy-to-make bread that is perfect for any occasion. It is soft and fluffy on the inside with a crispy crust on the outside. The yogurt and herbs give the bread a unique flavor that is sure to please everyone. Whether you are serving it for breakfast, lunch, or dinner, this bread is sure to be a hit.

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