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Irish Yogurt Bread
A six-ounce container of flavored yogurt — lemon, orange, or vanilla — provides both the tang and the moisture in this seven-ingredient loaf. Flour, baking powder, baking soda, salt, and two tablespoons of oil round out the batter, and half a cup of dried currants or raisins stir in last. No yeast, no kneading, no rise time; the whole loaf bakes in about 25 minutes. Eight thin slices, good warm with fruit preserves.
Equipment
- Oven
Ingredients
- 1¾ cups all-purpose flour
- ½ cup dried currants or raisins
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 container (6 oz) lemon burst, orange creme or French vanilla yogurt
- 2 tablespoons vegetable oil
Instructions
- 1Preheat the oven to 375°F. Lightly grease the bottom and sides of a 9-inch round baking pan with shortening to ensure the loaf releases easily.
- 2Whisk the flour, currants, baking powder, baking soda, and salt together in a medium bowl. In a separate small bowl, combine the yogurt and vegetable oil.
- 3Gently stir the wet ingredients into the flour mixture until just moistened. Stop mixing as soon as no dry streaks remain, as overworking the batter will make the bread tough. Spread the batter evenly into the prepared pan.
- 4Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 5 to 10 minutes before slicing and serving.
Notes
- Flavor swap: You can use lemon, orange, or vanilla yogurt depending on the flavor profile you want for the finished bread.
- Serving tip: For a quick, fruity topping, mix equal parts yogurt and your favorite fruit preserves, then drizzle the mixture over the baked wedges.
- Storage: Keep leftover bread in an airtight container at room temperature for up to 3 days.
Recipe Details
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