Soft Greek Yogurt Bread (Bread Machine or Oven)

November 4, 2025

Moist, fluffy sandwich-style bread made with creamy Greek yogurt for extra tenderness and flavor. This recipe works beautifully in a bread machine using the Basic/White cycle or the Dough cycle for baking in the oven.

Soft Greek Yogurt Bread (Bread Machine Recipe)

Ingredients

1 lb Loaf

· ½ cup (120 g) warm water

· ½ cup (120 g) Greek yogurt

· 2 Tablespoons (28 g) melted butter

· 2 ¼ cups (270 g) bread flour (390 grams fresh milled flour)

· 1 Tablespoon (12 g) sugar

· ¾ teaspoon (4 g) salt

· 1 teaspoon (3 g) instant or active dry yeast

1.5 lb Loaf (original recipe)

· ¾ cup (177 g) warm water

· ¾ cup (180 g) Greek yogurt

· 3 Tablespoons (42 g) melted butter

· 3 ¼ cups (390 g) bread flour (500 grams fresh milled flour)

· 1 ½ Tablespoons (19 g) sugar

· 1 teaspoon (6 g) salt

· 1 ½ teaspoons (4.5 g) instant or active dry yeast

2 lb Loaf

· 1 cup (237 g) warm water

· 1 cup (240 g) Greek yogurt

· 4 Tablespoons (56 g) melted butter

· 4 ¼ cups (510 g) bread flour (660 grams fresh milled flour)

· 2 Tablespoons (25 g) sugar

· 1 ½ teaspoons (9 g) salt

· 2 teaspoons (6 g) instant or active dry yeast

Bread Machine Instructions (Basic/White Cycle)

1. Add ingredients to the bread pan in the order recommended by your machine manufacturer (usually: liquids first, then dry ingredients, with yeast last).

2. Select the Basic or White Bread cycle and choose the loaf size if needed (1 lb, 1.5 lb, or 2 lb) and Light Crust setting.

3. Start the machine, then check the dough about 5–10 minutes into the kneading cycle:

o The dough should form a smooth, slightly tacky ball that’s not sticky or dry.

o If too wet and sticky, add 1 Tablespoon flour at a time until smooth.

o If too dry or stiff, add 1 Tablespoon water at a time until the dough becomes soft and elastic.

4. Let the cycle run to completion.

5. When finished, remove the loaf from the pan, cool on a wire rack for at least 30 minutes before slicing.

Bread Machine Dough Cycle (for Baking in the Oven)

1. Add ingredients to the bread machine in the order listed above.

2. Select the Dough Cycle and start.

3. After the kneading phase begins, check dough consistency and adjust with 1 Tablespoon flour or water as needed until a smooth ball forms.

4. When the cycle completes (usually 1 ½ hours), remove the dough and press out.

5. Shape into a loaf and place in a greased 8.5×4.5-inch or 9×5-inch pan.

6. Cover and let rise until doubled, about 30–45 minutes.

7. Bake at 350°F (177°C) for 30–35 minutes, until golden brown and the internal temperature reaches 190°F (88°C).

8. Brush with butter and cover with tea towel to cool for soft crust.

9. Cool before slicing for best texture and crumb.

Store in a beeswax bread bag at room temperature up to 3 days, or slice and freeze for longer storage.

Stand Mixer Instructions: Add all ingredients to the bowl and mix on low speed until combined. Knead on medium-low (speed 2–3) for 6–8 minutes, until smooth and slightly tacky. Place dough in a greased bowl, cover, and let rise about 1 hour, or until expanded. Shape into a loaf, place in a greased 8½×4½" pan, cover, and let rise for about 30-45 minutes. Bake at 350°F (177°C) for 30–35 minutes, until golden and the center reaches 190°F. Cool before slicing.

Click here for the printable recipe!

*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!