Greek Yogurt Bread Food

GREEK YOGURT BANANA BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper (overhanging on the two long sides) then grease the parchment paper with cooking spray.
• In a large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt.
• In a separate medium bowl, whisk together the mashed bananas, eggs, Greek yogurt, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chopped nuts or chocolate chips then scrape the batter into the prepared loaf pan.
• Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out clean.
• Remove the bread from the oven and allow it to cool completely in the pan before using the parchment paper overhangs to lift the bread out of the pan to slice and serve.
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DEE-LICIOUS GREEK YOGURT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix mashed bananas and yogurt together in a bowl.
• Combine butter, white sugar, and brown sugar in a large bowl; beat using an electric mixer until creamy. Add eggs and vanilla extract and stir to combine. Add banana mixture and mix well.
• Stir flour, oat flour, rolled oats, baking soda, baking powder, and salt together in a bowl. Add to the banana-butter mixture and stir just until combined. Don't overmix. Fold chocolate chips and walnuts into the batter. Divide batter between the prepared pans.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes. Remove from the oven and cover loosely with aluminum foil for 5 minutes. Remove from the pans and allow to cool completely.

2-INGREDIENT FLATBREAD

Steps:

• In a large mixing bowl, stir the yogurt and flour together. Continue to combine ingredients with your hands until you can form a rough ball.
• Turn out onto a lightly floured counter and knead into a fairly smooth ball. *Don't worry if it's not perfectly smooth.
• Divide into 8 even pieces.
• With a rolling pin, roll pieces into a flat oval.
• If cooking in a non-stick pan: Heat pan over medium heat. Heat ovals for 2 minutes on each side, or until dark brown spots appear.
• If cooking in a cast iron pan: Wipe pan with paper towel and oil. Heat pan over medium heat. Place ovals in pan and heat for a minute and a half on each side or until dark brown spots appear.
• Remove from pan and serve warm.

GREEK YOGURT BREAD

Steps:

• Mix all ingredients together, I use my stand mixer with the dough hook.
• Let mixer kneed the dough for about 5 minutes.
• Dough should be moist and pliable but not sticky, if it is dry add more water, if it is too sticky add a little extra flour.
• Coat a bowl with a little oil place dough in the bowl and cover with cling wrap and leave for about 1 hour or till doubled in size.
• Once doubled in size dust bench lightly with flour turn out dough and lightly press down to remove a little of the air.
• Form into your choice of loaf, I like to use a proofing basket, but you could use a tin or free form.
• Let the loaf rise for another 40 min to 1 hour.
• Pre heat your oven to super hot 450 F/ 250°C.
• I use a pizza stone but it can go straight in the oven on a tray if you don't have one.
• Leave oven temp on high for 10 min then reduce to 375 F/ 190 C for a further 20 minute.
• Enjoy!

LOW CARB CLOUD BREAD WITH GREEK YOGURT

Steps:

• Before you begin, preheat your oven to 300 degrees. I use a silpat baking mat on top of my cookie sheet, but parchment paper works too.
• Mix together egg yolks (yolks only) and Greek yogurt until blended smooth. I'd almost say overblend these, try to get rid of as many lumps as you can.
• Beat egg whites and ¼ teaspoon baking powder (some have used cream of tartar instead) until fluffy. Again, I'd overblend these and make sure to get the same consistency from top to bottom of your bowl.
• Fold the egg white mixture into the yolk and Greek yogurt mixture carefully. Be careful not to overmix, but know that these need to be fully mixed for your cloud bread to come out fluffy and beautiful. I recommend using a large whisk of some kind to do this.
• Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out before baking. Drop the batter on your silpat baking mat, leaving a little room in between.
• Bake for 25 minutes at 300 degrees, or until golden brown. Sprinkle sea salt on the cloud bread as soon as they come out of the oven, then move to a cooling rack.

GREEK YOGURT LEMON BREAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, cream together the oil, butter, and sugar for 3 minutes. Add the eggs and beat for 2 minutes longer. Add the yogurt, lemon juice, and lemon zest and beat until creamy.
• Add flour, baking powder, and salt and stir until incorporated.
• Pour the batter into a greased 8 x 4 inch loaf pan.
• Bake for 44-50 minutes or until toothpick comes out clean. Begin to check bread at 35-40 minutes.
• To make vanilla bean glaze:
• In medium bowl, beat butter, powdered sugar, lemon juice, cream, and vanilla until creamy. Add more cream or lemon juice depending on desired consistency.
• To make lemon glaze:
• In small saucepan, bring the sugar and lemon juice to a simmer and cook until the sugar has dissolved -- about 3 minutes. Poke holes in bread with toothpicks and drizzle lemon glaze over bread.

YOGURT BREAD

Steps:

• Add all ingredients to bread machine in this order.
• Cook on basic cycle.
• Enjoy!

GREEK YOGURT TURKISH FLATBREAD

Steps:

• Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
• Whisk in the Greek yogurt olive oil and salt.
• Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
• Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
• Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
• Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
• Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
• When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.

BANANA YOGURT BREAD

Steps:

• Combine flour, baking powder, baking soda and salt in a large bowl; make a well in center of ingredients.
• Combine yogurt, banana, sugar, margarine, egg whites, egg and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
• Coat a 9 inch loaf pan with cooking spray, sprinkle with 2 teaspoons flour.
• Spoon batter into prepared pan.
• Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
• Let cool in pan for 10 minutes, remove and finish cooling on wire rack.

HEALTHY GREEK YOGURT BANANA BREAD

Steps:

• Preheat oven to 350 degrees and grease a 9x5 inch loaf pan.
• In a large bowl, mix together the bananas, applesauce, yogurt, honey, vanilla, and eggs.
• Add the flour, salt, and baking soda, and mix until just combined.
• Bake for 50-55 minutes until a toothpick comes out clean.
• Wait 10 minutes before transferring to a cooling rack.
• To freeze, cool loaf completely and cut into 8 slices. Place on a cookie sheet lined with parchment paper and put in the freezer. When completely frozen, transfer to a gallon-sized freezer bag.

20 GREEK YOGURT RECIPES (YOGURT PARFAITS & MORE!)

Steps:

• Mix the Greek yogurt, 1 tablespoon maple syrup, and the vanilla.
• Defrost the strawberries in the microwave, keeping the juice that releases as they thaw (optional if using frozen). Stir together with the fresh berries, 1 teaspoon maple syrup, and 1 pinch cinnamon.
• In each glass, layer 1/2 cup yogurt, a sprinkle berries and granola, 1/2 cup yogurt, and another sprinkle berries and granola. Serve immediately. Make ahead instructions: You can also store for up to 4 days, but the granola becomes soggy. If you're making for make ahead breakfasts, layer it without the granola and add it right before serving.

SIMPLE YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
• Combine flour, baking powder, baking soda, and salt in a small bowl.
• Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.