This Greek Yogurt Garlic Butter Bread has garlic butter and fresh parsley baked right in, then gets another brush of garlic butter while it’s hot. No yeast, eggs or kneading, and it stays soft for at least 2 days.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Garlic butter: Melt the butter over low heat. Remove from the heat, add the crushed garlic and leave to infuse for 5–10 minutes.
- Strain 2 tablespoons (30 g) of the garlic butter into a medium mixing bowl.
Strain the butter remaining in the pot into a small bowl and set aside for brushing over the bread after baking.
- Yogurt mixture: Add 1 tablespoon chopped parsley, the Greek yogurt, milk and oil to the 2 tablespoons (30 g) of strained garlic butter.
- Mix until well combined.
- Flour mixture: In a separate large bowl, whisk together the flour, baking powder and salt.
- Add the yogurt mixture to the flour mixture
- Stir with a spatula until mostly combined, then use your hands for a few seconds to bring the mixture together. Don’t knead.The mixture should be thick, sticky and scoopable, not pourable.
- Fill the pan: Spoon the mixture into the lined loaf pan.
- Spread evenly and smooth the top with the back of a damp spoon or spatula.
- Bake: Bake for 40–45 minutes, until a skewer inserted into the center comes out clean. Stir 1 teaspoon chopped parsley into the remaining garlic butter and brush over the bread while it’s still hot and in the pan.
- Cool:Leave the bread in the pan for 10 minutes, then transfer to a wire rack. Loosely cover with foil for 15–20 minutes to keep the bread and crust soft. Remove the foil and continue cooling for at least 20 minutes before slicing.
See the full printable recipe with ingredient amounts and instructions at the end of the post.
Using regular yogurt instead of Greek Yogurt
If you don’t have Greek yogurt, you can use plain full-fat yogurt instead. Start with a little extra because some of the liquid will drain away.
- Line a fine-mesh sieve with cheesecloth or a clean kitchen towel and place it over a bowl.
- Add 2 cups (480 g) yogurt to the sieve and refrigerate for 1–2 hours, allowing the liquid to drain into the bowl.
- After straining, scoop the thick yogurt from the cloth and measure 1½ cups (375 g).
- Use it in place of the Greek yogurt in the recipe. It will work the same way and bake into the same soft loaf.
Recipe Tips
Garlic butter: Part of the garlic butter is mixed into the bread and the rest is saved for brushing over the top. The garlic absorbs some of the butter, so the recipe starts with enough to allow for this.
Parsley: I used fresh parsley, but dried parsley works too. For dried parsley, add 1 teaspoon to the bread and ½ teaspoon to the garlic butter topping.
Mixing: The mixture is thick and sticky. Stir with a spatula until mostly combined, then use your hands for a few seconds to bring it together. Do not knead.
Oven type: I’ve included temperatures for both conventional (350°F/175°C) and convection/fan (320°F/160°C) ovens.
Check the top: Avoid opening the oven during the first 15 minutes. Check at around 15–20 minutes and, if the top is browning too quickly, loosely tent with foil without letting it touch the bread.
Keep the bread and crust soft: Transfer the bread to a wire rack before loosely covering it with foil. The rack allows air to circulate underneath, while the foil traps a little steam around the warm loaf to help keep the bread and crust soft.
Recipe
Greek Yogurt Garlic Butter Bread
Watch how to make the recipe
- ¼ cup (60 g) unsalted butter
- 1 tablespoon (15 g) crushed or finely grated garlic (about 2 medium cloves)
- 1 tablespoon + 1 teaspoon finely chopped fresh parsley (see notes if using dried)
- 1½ cups (375 g) full-fat Greek yogurt
- ⅓ cup (80 ml) milk
- 1 tablespoon (15 ml) vegetable oil
- 3 cups (360 g) all-purpose flour (plain flour)
- 1 level tablespoon (12 g) baking powder
- 1¼ teaspoons salt (use 1 teaspoon if using salted butter)
- Preheat the oven to 350°F (175°C), 160°C fan. Grease and line a 9 × 5-inch (23 × 13 cm) loaf pan.
- Garlic butter: Melt the butter over low heat. Remove from the heat, add the crushed garlic and leave to infuse for 5 minutes.
- Strain the garlic butter: Strain 2 tablespoons (30 g) of the garlic butter into a medium mixing bowl. Strain the butter remaining in the pot into a small bowl and set aside for brushing over the bread after baking.
- Yogurt mixture: Add 1 tablespoon chopped parsley, the Greek yogurt, milk and oil to the 2 tablespoons (30 g) strained garlic butter. Mix until well combined.
- Flour mixture: In a separate large bowl, whisk together the flour, baking powder and salt.
- Combine: Add the yogurt mixture to the flour mixture. Stir with a spatula until mostly combined, then use your hands for a few seconds to bring the mixture together. Do not knead.
- Fill the pan: Spoon the mixture into the lined loaf pan. Spread evenly and smooth the top with the back of a damp spoon or spatula.
- Bake for 40–45 minutes, until a skewer inserted into the center comes out clean. If the top is browning too quickly, loosely tent the bread with foil, making sure the foil does not touch the top.
- Brush with garlic butter: Remove the bread from the oven. Stir 1 teaspoon chopped parsley into the remaining garlic butter and brush over the bread while it’s still hot and in the pan.
- Cool: Leave the bread in the pan for 10 minutes, then transfer to a wire rack. Loosely cover with foil for 15–20 minutes to keep the bread and crust soft.Remove the foil and continue cooling for at least 20 minutes before slicing.
- Storage and freezing: Store in an airtight container at room temperature for up to 2 days. Freeze well-wrapped individual slices for up to 3 months and thaw at room temperature. The bread is also great warmed or toasted.
More Greek yogurt bread
This garlic butter version is adapted from my original Greek Yogurt Bread, an easy no-yeast, no-egg bread with no kneading or rising time.
Greek Yogurt Bread (No Yeast, No Eggs)
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