Yogurt Herb Bread

Yogurt Herb Bread is the kind of homemade loaf that walks into a soup-and-sandwich night and immediately wins the room. Plain yogurt replaces some of the water, lending a tender, slightly tangy crumb the way buttermilk does in biscuits. Dill, chives, oregano, thyme, and basil layer through the dough, blooming as the bread bakes.

The yogurt does more than tang. Yogurt’s lactic acid weakens gluten just enough to keep the bread from going chewy-tough, even with a long knead. The result is a softer loaf than straight water-and-flour breads deliver, with a crumb that holds sandwich fillings without turning soggy.

Heat the water and yogurt together to the right temperature for active dry yeast. Too cold and the yeast lazes around; too hot and you kill the colony.

Knead a full six to eight minutes by hand. The dough should pass the windowpane test: stretch a small piece thin between your fingers and it should hold without tearing.

Two rises, two loaves: bake one for now, freeze the other for next week.

Kitchen Tips

• Use full-fat plain yogurt for the richest flavor and softest crumb. Greek yogurt works but produces a slightly denser, chewier result.
• Bloom dried herbs in the warm yogurt-water for a few minutes before mixing. The warmth releases the herb oils and intensifies their flavor.
• Slash the tops of the shaped loaves with a sharp knife before the final rise. Slashing controls where the loaf expands and gives it that bakery aesthetic.
• For a glossy crust, brush the tops with an egg wash (one egg beaten with a tablespoon of water) before baking.

Variations

• Use fresh herbs instead of dried (triple the amount) for a brighter, greener flavor.
• Swap in half a cup of grated Parmesan for a cheese-and-herb version.
• Add two tablespoons of olive oil and a pinch of crushed red pepper for a Mediterranean-leaning savory loaf.