Thursday, April 9, 2015

Easy Recipes: Greek Yoghurt Bread

Patience is not one of my virtues and cooking is not one of my skills. This results in a need for recipes that are quick and easy. Making dinner is honestly a one pan and 5 ingredients or less deal for me or it's baked beans on toast. If I can be bothered to get the toaster out. 
Which is why this recipe for the simplest bread you will ever make is my new best friend.

This Greek Yoghurt Bread is:
  • Only 2 ingredients
  • Moist (I know it's a bad word and I'm sorry)
  • Healthy
  • Fine without you; no kneading or waiting for it to rise 
  • Within the abilities of a monkey
Even I can't fail at making this. And if you've ever experienced my cooking then you will know what a feat that is.
I personally feel my kitchen adventures are wonderful cooking hacks! For instance, I've never waited for water to boil in a pot... I just boil the kettle and pour it in. I do it for steamed vegies too because I am just too impatient. And while hardly ground breaking, a lot of people think it's weird. 
Try this recipe out and let me know what you think!


  • 2 Cups Greek Yoghurt 
  • 1.5 Cup Self-Raising Flour (substitute for wholemeal etc. for extra brownie points)

The How Part

  1. Mix the yoghurt and flour in a bowl real well. Do you want lumps of flour in your bread? Then keep mixing, I know it's sticky and hard. 
  2. Spray or line your chosen tin/cooking receptacle with oil, butter, baking paper, the tears of your enemies (just kidding, water won't stop it sticking) and put your batter in.
  3. You should probably have pre-heated your oven but you forgot like I always do, so just leave it in the oven for 45 minutes at 175 degrees. 
  4. Check on it throughout and don't be too shy to stick it with a knife to see if it's dead ready. 
So far I've made it in a muffin tin for easy portion control (cooking hack!) and in a ceramic pot with garlic and chilli (yummy but it didn't rise as much as I'd have liked and was more dense). I've also made a sweet 'muffin' version with pears and cinnamon which was divine!
I recommend Jalna Greek Yoghurt but some of the flavoured varieties could make tasty, tasty muffins. Just make sure it is Greek yoghurt as it is usually pot set and the enzymes or what-have-you must be the magic that makes it become bread.
Disclaimer: I am neither a scientist nor chef but if I can do it, you certainly can. 

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