I have only learned how to make yogurt bread recipes in the last couple decades of my life. In my earlier years, I never cooked anything with yogurt. Once I tried a few recipes, I found the texture and flavor to be very good.
We never had yogurt at all when I was growing up. As a matter of fact, I do not even remember the grocery stores in Ohio carrying such an item. As a teenager, I worked in one of the largest supermarkets and I do not remember any coming through my checkout. My first yogurt recipes were for delicious homemade breads.
When I first learned how to make yogurt bread recipes, I only remember the plain unsweetened yogurt in the grocery. There certainly was not the selection which we have today. The choices make cooking with yogurt complicated without the choice of what recipe to make. I want to try making my homemade yogurt but that will take a little research on my part. There are also different types when making it at home.
Yogurt is made with milk. It can be raw or pasteurized, cow’s or goat’s milk, soy or powdered milk, skim or whole. The milk is fermented with special strains of good bacteria. The different bacteria which cultures the yogurt is what makes the taste and texture differ in yogurt bread recipes.
When learning how to make yogurt bread recipes, the consistency and thickness of the yogurt is important. This is also a factor in the different types as well as the various brands. In recent years, we have been “bombarded” with ads for Greek yogurt. What is Greek yogurt?
Greek yogurt is strained which removes the whey (or liquid) making it thicker. Supposedly it has less sugar, more protein and has fewer carbohydrates than other yogurts. It also has much more fat! I have read different opinions about truth to all those claims so I do not know. What I do know is that I like cooking with thicker yogurts. Since I learned how to make yogurt bread recipes, I have seen better texture resulting from using thicker yogurts.
If you do any reading at all about yogurts, you will come across “kefir” yogurt. So what is this? Kefir vs yogurt? I have been told that you can eat kefir if you have allergic reactions to yogurt. This is because different bacteria are used to make the kefir than is used in the yogurt. When cooking with kefir, it is important to note the consistency of kefir. It is less solid, more like buttermilk and sometimes has a “fizz’ to it. This more liquid ingredient will certainly affect most of your recipes. It is more suited for making yogurt drinks.
This is just a couple of yogurts you will find at the supermarket. Even among these you will find many different brands and flavors. Try some in the smallest container to find which you like best. Of course, I think anything homemade is best.
This yogurt bread recipe is family favorite for its moist lemon taste and poppy seeds.
Preheat oven to 325F degrees; grease 2 loaf pans.
Sift together flour, salt, soda and baking powder; stir in poppy seeds and set aside.
Combine the beaten eggs and oil in a large mixing bowl; beat to blend.
Add sugar; beat until light lemon color; add dry ingredients, yogurt and lemon juice.
Mix only until blended; spoon evenly into 2 prepared pans.
Bake about 1 hour or until pick comes out clean.
Preheat oven to 400F degrees; line muffin tins with paper liners.
Place egg in measuring cup and stir; add enough oil to the cup to make ½ cup.
Pour egg and oil in large mixing bowl; add yogurt and mix until smooth.
Stir in crushed pineapple.
Combine together the flour, sugar, baking powder, soda and salt; stir into the pineapple mixture.
Spoon into muffin cups 2/3 full; bake about 25 minutes; makes 12.
Preheat oven to 400F degrees; grease 12 large muffin cups (bottoms only).
In a large mixing bowl combine and blend both flours, cornmeal, baking powder, soda, salt and nutmeg.
In another bowl combine yogurt, butter, honey, corn and green onion; mix well.
Add corn mixture to dry ingredients; stir just to moisten.
Spoon batter evenly into prepared cups (Cups should be full).
Combine all the topping ingredients; Crumble over the batter in the cups
Bake about 20 to 30 minutes or until pick comes out clean; cool 1 minute and remove from cups.
Preheat oven to 400F degrees; grease or line muffin tin.
Combine and mix yogurt, cereal, butter, milk and egg; let stand 5 minutes.
In a large mixing bowl combine flour, sugar, baking powder and cinnamon; stir in apples and raisins.
Add yogurt mixture and stir to blend; spoon into prepared muffin tins and bake about 22 minutes.
In a large mixing bowl beat eggs until light in color and thickened.
Add honey, sugar, yogurt and melted butter; beat until well mixed.
Sift together flour, baking powder, soda, salt and nutmeg.
Combine flour mixture with the egg mixture and blend.
Turn dough out onto a lightly floured surface and knead gently until mixture holds together.
Use a spatula or scraper to scrape surface when kneading; add a little more flour if dough is too sticky.
Wrap dough in plastic wrap and chill for 1 hour.
Roll dough out onto a lightly floured surface about ½ inch thick; cut with doughnut cutter and place on trays.
NOTE: To prevent cutter from sticking dip in flour each time.
Let doughnuts set on trays about 10 to 15 minutes uncovered.
Pour oil about 1 inch deep in a deep heavy pot; HEAT OIL to 375F degrees.
NOTE: It is important to keep the oil at the right degree of heat; a candy thermometer is useful.
Carefully slide doughnuts into hot oil. DO NOT OVERCROWD.
Cook on both sides until golden brown about 1 ½ minutes on each side.
Remove with a slotted spoon and drain on paper towels; dust with powdered sugar.
This is an easy no knead yogurt bread recipe.
Generously grease a 2 to 2 ½ quart casserole baking dish.
Over medium heat melt butter and cook almonds until golden brown stirring constantly; set aside.
In a large bowl combine 1 cup flour, sugar, potato flakes, anise, salt and yeast; blend well.
In saucepan heat yogurt and water to very warm about 125F degrees.
Add yogurt mixture and eggs to flour mixture; beat on low to moisten and then on medium for 3 minutes.
By hand stir in 1 cup of the almond mixture (reserve rest for glaze); add enough remaining flour to make a soft dough blending well.
Cover bowl loosely with plastic wrap and a clean towel; let rise in warm place until double about 1 to 1 ½ hours.
Stir down dough and place into prepared casserole baking dish; cover and let rise in warm place to double 1 to 1 ½ hours.
PREHEAT OVEN TO 350F degrees.
Beat reserved egg white and brush over top of loaf; sprinkle with coarse sugar.
Bake 35 to 40 minutes or until it sounds hollow when tapped; remove from casserole dish and cool 30 minutes.
Combine and mix remaining almond mixture (reserved), powdered sugar, almond extract and enough milk for drizzle consistency.
Drizzle glaze over bread.