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
In a medium bowl mix the Yogurt and the Flour until it’s well 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! 🙂
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!
Actually to make self raising flour from plain it’s two TSP of bicarb and one of cream of tartar to 500g.
Baking powder is both those ingredients in one.
Can you use normal yogurt instead of Greek? Does it matter if its fat free or low fat etc?
Did you use a flavored yogurt or just plain Greek?
I used strawberry. 🙂
Full fat greek yogurt is used in this recipe? I’ve never bought/used greek yogurt myself and want to be sure I buy the right yogurt type if I try this recipe.
Thank you also to the person who posted how to make your own self rising flour as I don’t have that on hand. It’s nice to know there’s an alternative other than buying a specially baking item used occassionlly.
I am a Baker, and I have to say that looks awesome!!
You think you have seen everything and then along comes this simple recipe which looks yummy. Can’t wait to try it.
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. 🙁
Maybe it was the convection oven. I have a convection oven in my RV and it is better than no oven but it does not bake like a conventional oven. Just wondering but sorry it did not turn out for you
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! 🙂
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… 🙂
I made this tonight and can’t THANK you enough for sharing the recipe. I am in love with the simplicity of it. I used three blueberry Chobani yogurts, fresh blueberries, whole wheat unbleached flour and baking powder/salt since I didn’t have self rising and it turned out perfectly. Keep up the great posts 🙂
I’m so glad you enjoyed it…it’s still my favorite! 🙂
I make this mix up and then make flat breads and cook them on a griddle on the bbq! Great with koftas!!!
Do you use bleached or unbleached self rising flour or does it matter?
I made this with blueberry yogurt and a little lemon extract, looked really good when I took it out but it fell when cooled. 🙁
I used my toaster/convection oven, next time I’ll just use my regular oven, house smelled really good!
Did you use premade self-rising flour? Or did you make your own? According to the King Arthur website the actual ratio to make your own is: 1½ cups of flour, 2 teaspoons baking powder and 1/2 tsp salt. The suggestion above for making your own doesn’t use enough baking powder for the bread to properly rise.
350degrees…is that Fahrenheit….??? What would the celicus be
See this thread is pretty old, but wanted to comment that I used (without measuring, so lazy) one 16 oz bag of Trader Joe’s gluten free flour and one 32 oz container 0% fat Trader Joe’s plain Greek yogurt. Turned out awesome!!! And easy. Like the above idea about using it for flatbreads. And am thinking there must be a way to do pancakes with it…mine had more of a pancake texture. Thanks for sharing this!
Just made it. Looked beautiful coming out of the oven…then fell However, I still glazed it and it had a lovely taste that reminded me of fruit cobbler. Next time, I think I’ll put it in a square pan and serve it with cream.
Thanks a Million!!!
This simple recipe produced a perfect slightly sweet bread in my oven 🙂
Jalna Sweet & Creamy Greek Yoghurt
Coles Self Raising Flour
177 degrees Celsius 🙂