~Greek Yogurt Bread! {2 ingredients}

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I’m speechless~  no really, I am.  Okay..well here are a few words, but mentally..I’m speechless..LOL!

Let me just say that this Bread is the BEST bread I’ve ever had,…no juggling a million ingredients, no kneading, no rising, no rolling, no yeast!

~Seriously…where have I been all these years, that I never knew Bread could be this easy, and succulent, and delicious??!

Each slice is more moist and delicious than the last.  The Yogurt gives it a creamy, smooth and unique flavor, all toasty, warm and glazed with a cascade of sweet perfection…Ohh, just go do this..please,.go!

Watch it come to life right here~  The birth of one of the most amazing recipes EVER!  ~and be sure to subscribe so you don’t miss a thing!  :)

What you’ll need:

2 cups of your favorite Greek Yogurt

1 1/2 cups of Self Rising Flour

Yep..that’s it!  :)


1 cup Powdered Sugar

a few splashes of Milk until it’s thick

A bread loaf pan

non-stick spray


In a medium bowl mix the Yogurt and the Flour until it’s well v=combined..use those muscles!

Pour/wrestle that dough into the sprayed loaf pan and bake it at 350 degrees for approx. 45 minutes, just make sure it’s firm all the way through and slightly golden…

While it’s baking, make the Glaze…just mix the Powdered Sugar and the Milk until it’s the way you like it!  So you can do..this…

Let it cool first though, just a bit…

Drizzle it with Glaze, plate up a slice…

…and prepare to make noises you’ve never made before..lol!  ~Enjoy!  :)


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  1. Looks great! I’ve never used seif-rising flour. Do you think you could add dried fruits or nuts to the mix?

    • ABSOLUTELY….yummy! :) PS..this was my first time using self rising flour too!

      • You can make your own self-rising flour by taking 1 1/2 cups of all purpose flour and adding 1 1/2 tsp. baking power and 1/2 tsp. salt! No need to buy special flour. I’m going to try this today using this method because I have no self-rising flour and I’m not running to the store today considering it is 8 degrees outside and a wind chill of 0 to -10 degrees!

  2. Did you use a flavored yogurt or just plain Greek?

    • I used strawberry. :)

  3. I am a Baker, and I have to say that looks awesome!!

  4. You think you have seen everything and then along comes this simple recipe which looks yummy. Can’t wait to try it.

  5. Well,…I tried it (using self-rising flour that I made myself) and it fell! It looked beautiful when I took it out of the oven – baked about 55 min. – but after cooling for about 8 minutes,…it had fallen. :-( Haven’t tasted it yet,…but am very disappointed. Does not look anything like the photo. Perhaps you DO have to use actual self-rising flour. Anyone else have this experience?

    • I’m new to self rising flour…my experience with it in this bread was amazing. Not sure about the make your own kind. Sorry it didn’t work. :(

      • Hmmm. I bought self-rising flour and made this again exactly according to the recipe. Baked 45 min. in a convection oven – looked beautiful and brown,…..and after cooling for a few minutes, it fell again. Have no idea what is going on,…. I will not waste my time (or yogurt) again trying to make this. VERY disappointed.

        • Not sure why Joan, that’s so strange, this is an old-school recipe (Ice Cream Bread) with a long history of success..not one of my creations, just tweaked. So sorry you had such bad luck with it. :(

  6. I made this it also fell found it was not very sweet can you add sugar?

    • I’ve never altered this recipe~ so I’m not sure. This is a tried and true recipe that’s been around a long time. So it’s not my baby, but if you try it, please let me know how it turns out! :)

  7. Looks like an awesome recipe, one quick question, would this work with regular yogurt? Or does it need the thickness of greek yogurt?

    • I haven’t tried it with regular… :)



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