• Preheat the oven: About 5–8 minutes before the batter is ready, preheat the oven to 350°F (175°C). For fan ovens, use 320°F (160°C fan).
• Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper(baking paper)
• Flour mixture: In a large bowl, whisk together the flour, baking powder, and salt until evenly mixed.
• Greek yogurt mixture: In a separate bowl or measuring jug, stir the Greek yogurt, milk, and oil until smooth, thick, and creamy.
• Combine: Add the Greek yogurt mixture to the flour mixture. Stir just until no dry flour remains and a thick, sticky dough forms. The dough will be thick and scoopable, not pourable.
• Transfer to the pan: Spoon the dough into the prepared loaf pan.
• Use the back of a damp spoon or spatula to spread the dough and level the top.
• Bake: Bake for 40–45 minutes, until a skewer inserted into the centre comes out clean.
• Check at 30 minutes by inserting a toothpick into the centre of the loaf.
• If the toothpick comes out with wet batter and the top is already well browned, loosely cover the loaf with foil and continue baking until the toothpick comes out clean.
• Cool: Once baked, remove the loaf from the oven and leave it in the pan for 10 minutes.
• While still in the pan, brush the top with melted butter. This helps keep the top soft as the bread cools.
• Remove from the pan, cover loosely while warm, and let cool for 30–40 minutes before slicing.

Storage

• Room temperature: Store at room temperature for up to 2 days in an airtight container.
• Refrigerate: For longer storage, refrigerate, in an airtight container. Toast slices before serving to bring back a softer texture.

See post above for:

• Which Greek yogurt works best
• If you don't have Greek yogurt
• Why wait before slicing