Fluffy Jamie Oliver Bread with Yogurt Recipe: Bake Like a Pro!

Bread with yogurt from Jamie Oliver turns mundane baking into a flavor-packed sensation.

Tangy dairy transforms ordinary flour into an extraordinary canvas of deliciousness.

Whisking together simple ingredients creates a loaf so soft, it practically melts on your tongue.

Rustic and comforting, this recipe promises bakery-quality results straight from your home kitchen.

Bakers of all skill levels can nail this technique with minimal effort and maximum satisfaction.

Unexpected ingredients like creamy yogurt elevate this bread from basic to brilliant.

Let’s unlock a world of irresistible homemade goodness!

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories: 345 kcal

Servings: 11

Ingredients for Jamie Oliver Bread With Yogurt

• All-Purpose Flour: Choose unbleached flour for richer flavor and better texture.
• Baking Powder: Fresh and unexpired powder ensures perfect rising.
• Baking Soda: Check expiration date for maximum leavening power.
• Salt: Fine sea salt provides balanced seasoning.

• Plain Yogurt: Select full-fat, creamy yogurt for moisture and tender crumb.
• Sugar: White granulated sugar works best for consistent sweetness.
• Eggs: Use room temperature eggs for smoother batter integration.
• Vanilla Extract: Pure vanilla extract delivers deeper, more complex flavor.

• Cooking Spray: Use neutral vegetable spray for easy bread release.
• Loaf Pan: Non-stick or well-seasoned pan prevents sticking and ensures even baking.

Tools for Jamie Oliver Bread With Yogurt

• Loaf Pan: 9×5-inch standard baking pan for shaping the bread.
• Cooking Spray: Non-stick spray to prevent bread from sticking.
• Small Mixing Bowl: For combining dry ingredients like flour and salt.
• Large Mixing Bowl: To blend wet ingredients smoothly.
• Hand Mixer: Electric tool for creating a silky, uniform wet ingredient mixture.
• Whisk: Perfect for blending dry ingredients evenly.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Toothpick: To test bread doneness by checking internal moisture.
• Wire Rack: Helps bread cool evenly and prevents bottom sogginess.
• Spatula: For gently folding ingredients and transferring batter.

Baking Jamie Oliver Bread With Yogurt

• Warm Up the Kitchen

Fire up your oven to a cozy 350°F and grab a loaf pan. Give it a generous spray to keep your bread from getting stuck.

• Whip Together the Dry Mix

Grab a bowl and toss in your flour, baking powder, baking soda, and salt. Whisk these friends together until they’re perfectly blended.

• Create a Smooth Wet Base

In another bowl, combine yogurt, sugar, eggs, and vanilla. Blend with a hand mixer until the mixture looks silky and consistent.

• Craft the Perfect Batter

Slowly fold the dry ingredients into your wet mixture. Stir gently to keep things smooth, making sure no lumps crash the party.

• Bake and Transform

Pour your batter into the prepared pan and slide it into the waiting oven. Bake for about 45 minutes. When a toothpick comes out clean, you’ve hit bread perfection.

• Cool and Slice

Let the bread rest in the pan for 10 minutes. Transfer to a wire rack to cool completely. Slice, serve, and enjoy your delicious creation.

Tips for Making Bread With Yogurt

Create personal twists that make this recipe uniquely yours. Here are delightful ways to transform the basic recipe:

Replace plain yogurt with Greek yogurt for extra richness or use coconut yogurt for a dairy-free version. Experiment with different fat percentages to adjust the bread’s moisture and texture.

Fold in fresh blueberries, chopped nuts, or dark chocolate chips to boost flavor and texture. Sprinkle cinnamon or nutmeg into the batter for warm, aromatic notes that elevate the bread’s taste profile.

Substitute all-purpose flour with gluten-free flour blend to make the recipe accessible for those with dietary restrictions. Ensure the blend contains xanthan gum for proper binding.

Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for 3-4 days. Slice and freeze individual portions for quick grab-and-go breakfasts or snacks that stay fresh for up to one month.

Serving Jamie Oliver Bread With Yogurt

• Pair with Fresh Toppings: Spread creamy butter, tangy jam, or honey on warm slices for extra deliciousness.
• Create a Breakfast Combo: Serve alongside scrambled eggs, fresh fruit, or a steaming cup of coffee for a satisfying morning meal.
• Transform into Sweet Treats: Use slices for French toast, bread pudding, or crumble into a yogurt parfait for added texture and flavor.
• Make Perfect Snack Sandwiches: Use cooled bread slices to create light sandwiches with cream cheese, cucumber, or your favorite spreads.

Storage Details for Jamie Oliver Bread With Yogurt

• Preserve Fresh Flavor: Store your yogurt bread in an airtight container at room temperature for 2-3 days to maintain optimal moisture and taste.
• Refrigerate for Extended Enjoyment: Wrap the bread tightly in plastic wrap or place in a sealed container to keep in the refrigerator for up to 5 days, ensuring continued freshness.
• Freeze for Later Delight: Slice the bread before freezing, then wrap individual portions in plastic wrap and place in a freezer bag. Frozen yogurt bread stays delicious for up to 3 months, ready to thaw and enjoy whenever a craving strikes.
• Smart Reheating Technique: Refresh cold or frozen bread by warming it briefly in the oven at 300°F (150°C) for 5-10 minutes, which helps restore its soft texture and brings back that just-baked warmth.

Rustic Jamie Oliver Bread With Yogurt Recipe

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4.5 from 35 reviews

• Total Time: 55 minutes
• Yield: 11 1x

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Description

Jamie Oliver’s bread with yogurt recipe combines simple ingredients for a rustic, homemade loaf that brings Mediterranean warmth to home kitchens. Bakers can easily craft this delightful bread with minimal effort and maximum flavor.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) all-purpose flour
• 3 containers (6 oz/170 g) vanilla-flavored yogurt (Yoplait®)
• 1 cup (200 g) white sugar
• 2 eggs
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract
• cooking spray

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Instructions

1. Preparation: Warm the oven to 350°F (175°C) and lightly grease a 9 x 5-inch loaf pan with non-stick spray.
2. Dry Ingredient Blend: Sift flour, baking powder, baking soda, and salt together in a medium bowl, ensuring uniform distribution of leavening agents.
3. Wet Ingredient Fusion: Whisk yogurt, sugar, eggs, and vanilla extract in a large bowl until achieving a silky, homogeneous mixture.
4. Batter Integration: Delicately fold dry ingredients into wet ingredients, mixing gently to preserve a light consistency and eliminate flour streaks.
5. Pan Filling: Gently pour batter into the prepared loaf pan, smoothing the surface and tapping to eliminate potential air pockets.
6. Baking Process: Position pan in oven center and bake for 40-45 minutes, rotating midway to guarantee even golden coloration.
7. Doneness Verification: Pierce the center with a toothpick; if it emerges clean, the bread is thoroughly baked and ready for removal.
8. Cooling Stage: Rest bread in pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

• Optimize Yogurt Selection: Choose full-fat plain yogurt for a richer, more tender bread texture that adds moisture and subtle tanginess.
• Prevent Overmixing: Gently fold dry ingredients into wet ingredients using minimal strokes to maintain a soft, delicate crumb structure.
• Check Oven Accuracy: Use an oven thermometer to verify precise temperature, as slight variations can significantly impact bread’s final rise and texture.
• Cooling Technique: Let bread rest in pan briefly before transferring to wire rack, allowing structural stabilization and preventing potential crumbling.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 11
• Calories: 345
• Sugar: 24 g
• Sodium: 500 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 63 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 70 mg