Ingredients
This recipe makes one small loaf.
- 2 cups self-rising flour
- 1½ cups plain Greek yogurt
- 1 teaspoon salt
That’s it. The simplicity is the appeal, but understanding how the ingredients work will help you get a perfect loaf every time.
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper if you plan to bake a round loaf, or lightly grease a loaf pan if you prefer a sandwich-style shape.
In a large mixing bowl, combine the self-rising flour, Greek yogurt, and salt. Stir with a wooden spoon or spatula until a thick, slightly sticky dough forms. It will look shaggy at first. Keep mixing until no dry flour remains. If the dough seems too dry and crumbly, add a teaspoon or two of yogurt or water.
Transfer the dough to a lightly floured surface. Gently knead for 1 to 2 minutes, just until it comes together into a smooth ball. Be careful not to add too much extra flour. The dough should be soft and just slightly tacky. Too much flour makes the bread dense and dry, and too much kneading can make it tough.
Shape the dough into a round loaf, or press it into the prepared loaf pan. Smooth the top gently with floured hands. For a round loaf, tuck the edges underneath to create a neat, tight surface. If you like, score the top with a sharp knife in a cross or a few diagonal slashes. Scoring is optional, but it looks pretty and helps the loaf expand evenly.
Bake for 35 to 45 minutes, depending on the shape and thickness, until the bread is golden brown and cooked through. A loaf baked in a pan may need a little longer. To check for doneness, tap the bottom of the loaf, which should sound hollow, or insert an instant-read thermometer in the center, which should read about 195 to 205°F (90 to 96°C). If the top browns too quickly, tent it loosely with foil.
Let the bread cool for at least 15 minutes before slicing. This allows the crumb to set and prevents a gummy texture. Serve warm with butter, jam, or your favorite savory toppings.