2 Ingredient Bread
This 2 Ingredient Bread is soft, fluffy with a crispy crust high in protein bread. No yeast, no kneading, one bowl bread recipe with 6 grams of protein per slice.
Servings: 10 slices
Calories: 148kcal
Ingredients
- 1 3/4 cups + 2 tablespoons 2% plain yogurt not Greek (see notes)
- 3 cups self-rising flour
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 F, line 9x5 loaf pan with parchment paper and spray with cooking spray.
- In a large bowl, add yogurt and flour, mix with a spatula until combined. Transfer to previously prepared loaf pan and level.
- Bake for 60 minutes or until toothpick inserted in the center comes out clean and top is lightly browned.
- Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another 25 minutes.
- Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich.
Notes
- Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
- Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.
- For 3.5% yogurt: Use 2 cups 2 tablespoons of whole milk yogurt with 3 cups of self-rising flour. Bake time is the same.
- Measure flour correctly: Use scoop and level method to measure flour or kitchen scale going by my weight indicated in the recipe.
- Self-rising flour substitution: You can use 3 cups all-purpose flour, 1 1/2 tablespoons baking powder, and 3/4 teaspoon salt. I have not tried this recipe with all-purpose gluten-free flour but you may wing it if you are an intermediate baker.
Nutrition
Serving: 1slice | Calories: 148kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 415mg | Fiber: 1g | Sugar: 3g