Greek Yogurt Garlic Butter Bread

PREP TIME 15

COOK TIME 45

Cooling 30

TOTAL TIME 1 30

12 slices

Easy Greek yogurt garlic butter bread with garlic and fresh parsley baked right in. No yeast, eggs or kneading.

Greek Yogurt Garlic Butter Bread sliced on a board

Watch how to make the recipe

Ingredients

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)

Instructions

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.

Recipe Notes

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.

Nutrition