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High Protein Greek Yogurt Yeast Bread

High Protein Greek Yogurt Yeast Bread - recipe card
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This soft and tender yeast bread gets a major protein boost from full-fat Greek yogurt, creating a slightly tangy, rich crumb that stays moist for days. Perfect for sandwiches or toast, each slice packs over 9 grams of protein thanks to the yogurt and egg enrichment. A simple, no-knead-ish method makes this accessible for beginner bakers while delivering professional-quality texture.

Ingredients

Scale
  • 1 cup full-fat Greek yogurt (not nonfat; 20g protein)
  • 1 large egg (6g protein)
  • 2 tablespoons warm water (105-110°F / 40-43°C)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups all-purpose flour (about 200g; 13.2g protein total)
  • 1/2 teaspoon kosher salt
  • nonstick cooking spray or additional butter for pan

Instructions

  1. In a small bowl, combine the warm water (105-110°F / 40-43°C) and honey. Sprinkle the yeast on top and let sit for 5–7 minutes until foamy. If the mixture does not foam, the yeast may be expired or the water too hot — start over with fresh yeast and cooler water. This step confirms your yeast is alive and active.
  2. In a large mixing bowl, whisk together the Greek yogurt, egg, and melted butter until smooth. The yogurt should be at room temperature (take it out 15 minutes ahead) to avoid cooling the batter and slowing yeast activity.
  3. Pour the foamy yeast mixture into the yogurt mixture and stir gently with a spatula to combine. The batter will look slightly lumpy — that’s fine.
  4. In a separate bowl, whisk the flour and kosher salt together. Add the dry ingredients to the wet ingredients in three additions, stirring with a wooden spoon or spatula after each addition until just combined. Do not overmix; you want a soft, slightly sticky dough.
  5. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm (75-80°F / 24-27°C), draft-free spot for 1 hour, or until nearly doubled in size. If your kitchen is cool, place the bowl in an oven with the light on (no heat) or over a water bath set to low.
  6. Preheat your oven to 350°F / 177°C. Grease an 8×4-inch loaf pan with nonstick cooking spray or butter.
  7. After the first rise, punch down the dough gently by folding it over itself 2–3 times with a spatula. Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula or your fingers. It should fill about 2/3 of the pan.
  8. Cover the pan loosely with oiled plastic wrap and let it rise again for 30–40 minutes, until the dough crests just above the rim of the pan. The final rise should be slower so the bread gets a finer crumb.
  9. Place the pan on the center rack of the preheated oven. Bake for 30–35 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly (after 20 minutes), tent loosely with foil.
  10. Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Then turn it out onto the rack to cool completely before slicing — at least 1 hour. Slicing while warm will compress the crumb and make it gummy.

Notes

Store the bread wrapped in foil or beeswax wrap at room temperature for up to 4 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. To reheat, toast slices at 350°F / 177°C for 3–5 minutes, or in a toaster until golden. For a higher-protein version, add 1 scoop (25–30g) unflavored whey or casein protein powder in with the flour and increase the water by 1 tablespoon, but note the crumb will be denser. This bread is excellent for French toast or grilled cheese.

Nutrition

Keywords: high protein bread, Greek yogurt bread, yeast bread, high protein yeast bread, homemade bread, yogurt bread recipe, soft sandwich bread, enriched bread, high protein baking, healthy bread

Find it online: https://thehighproteinrecipes.com/high-protein-greek-yogurt-yeast-bread/