Herb-Yogurt Batter Bread

  • Active Time 10m
  • Total Time 1h 20m

Makes 1 loaf (16 servings)

Batter breads are easier to make than ones made with a dough. There is no shaping or kneading and only one brief rise. This one is tender, because of the addition of yogurt, and is attractively speckled with fresh herbs. It is a delicious sandwich bread or accompaniment to soup.


  • 2 1/4 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1 tablespoon chopped fresh basil or thyme or 3/4 teaspoon dried basil or thyme, crushed
  • 1/2 cup plain yogurt
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg


Grease an 8 x 4 x 2-inch loaf pan or a 1 1/2-quart soufflé dish; set aside. In a large mixing bowl, stir together 1 cup flour, yeast and basil or thyme; set aside.

In a medium saucepan, heat and stir the yogurt, water, butter or margarine, sugar and salt till the mixture is warm (120-130 degrees) and the butter or margarine is almost melted. Add to the flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the remaining flour. (The batter will be sticky.) Spoon the batter into the prepared pan. Cover and let rise in a warm place till nearly doubled (about 30 minutes).

Bake in a preheated 375 degrees F oven for 35-40 minutes, or till the bread is golden brown and a skewer inserted near the center comes out clean. If necessary, cover with foil during the last 10-15 minutes of baking to prevent overbrowning. Remove the bread from pan; cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 493

nutrition information per serving

103 calories; 4g total fat; 22mg cholesterol; 83mg sodium; 15g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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