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Yogurt Herb Bread

 Yogurt Herb Bread
Slices from these high, savory loaves always seem to vanish quickly from a buffet. An enticing combination of herbs makes a distinctive flavor folks rave about. —Carol Forcum, Marion, Illinois
32 ServingsPrep: 20 min. + rising Bake: 35 min.


  • 5-1/2 to 6-1/2 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup water
  • 1 cup (8 ounces) plain yogurt
  • 3 tablespoons canola oil
  • 1 teaspoon dill weed
  • 1/2 teaspoon minced chives
  • 1/4 teaspoon each dried oregano, thyme and basil


  • In a large bowl, combine 2-1/2 cups flour, yeast, sugar and salt. In
  • a small saucepan, heat water and yogurt to 120°-130°. Add to
  • flour mixture; mix well. Stir in oil, herbs and enough of the
  • remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a floured surface; divide in half. Shape
  • each portion into a loaf. Place in two greased 8-in. x 4-in. loaf
  • pans. Cover and let rise until doubled, about 1 hour.
  • Bake at 375° for 35-40 minutes or until golden brown. Remove from
  • pans to cool on wire racks. Yield: 2 loaves (32 slices).

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Yogurt Herb Bread (continued)

Nutritional Facts:Diabetic Exchanges: One slice (prepared with low-fat yogurt) equals 1-1/2 starch; also, 113 calories, 139 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, 2 gm fat.