Yogurt Bread


  • 2 C. wrist-warm water
  • 1 1/2 T. dry yeast
  • 2 T. honey
  • 2. t. salt
  • 1 C. plain yogurt
  • 7 1/2 C. unbleached white flour*
  • Shortening to grease pans


  1. Grease 2 8” loaf pans** with shortening and set aside.
  2. Preheat over to 350 degrees.
  3. Mix water, yeast, and honey together; stir to dissolve.
  4. Allow to sit for 5 minutes.
  5. Add salt and yogurt and mix together thoroughly.
  6. Using a heavy-duty mixer with a dough hook or heavy spoon, stir in about 7 1/2 C. flour until the forming dough starts to leave the sides of the bowl.
    If mixing by hand, scrape the dough onto a floured board.
  7. Dust with flour as needed, and knead for 10 minutes or until dough feels smooth and satiny, and pops back when you poke it with a finger.
    If using a heavy duty mixer, continue to mix for about 7 minutes.
  8. For two 8” loaves, divide dough in half, and briefly knead each to shape; place into greased loaf pans.
  9. Cover dough with a cloth, and let rise in a warm spot until it comes to the top of the pan, about 30 minutes.
  10. Bake in a pre-heated 350 degree oven for approximately 40 minutes.
  11. Remove from pans immediately, and cool in wire racks.

    *Or 50/50 white/whole wheat flour, or 100% white whole wheat
    **Or 5 one-pound loaf pans; bake for about 35 minutes.