I don’t buy Sandwich Bread anymore! Quick 2 Ingredient Recipe (No yeast, no kneading, no machine)

Ingredients

• 3 cups Self-Rising Flour (sifted into bowl)
• 1.75 cups Vanilla Yogurt (regular, not Greek)

Instructions

1. Preheat Oven

   Set the oven to 375°F and let it fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Line Loaf Pan

   Cut a piece of parchment paper to fit the bottom of the loaf pan, press it in, and fold the excess over the sides to create handles for easy removal.

   Time: PT3M

3. Sift Flour

   Place a fine mesh strainer over a large mixing bowl and sift 3 cups of self‑rising flour into the bowl, one cup at a time.

   Time: PT3M

4. Measure Yogurt

   Measure 1 ¾ cups (one ½‑cup measure plus three ¼‑cup scoops) of regular vanilla yogurt and set aside.

   Time: PT2M

5. Combine Ingredients

   Add the yogurt to the sifted flour. Using a silicone spatula, mix until a cohesive dough forms. If the dough feels too stiff, add yogurt a quarter‑cup at a time until soft but not overly sticky.

   Time: PT5M

6. Transfer to Pan

   Scrape the dough into the prepared loaf pan and smooth the top with the spatula.

   Time: PT2M

7. Bake

   Place the pan in the oven and bake for 35–40 minutes. About halfway through, check the top; if it’s browning too quickly, loosely cover with a piece of parchment or foil.

   Time: PT40M

   Temperature: 375°F

8. Check Doneness

   Insert a skewer into the center of the loaf. If it comes out clean or with only a few crumbs, the bread is done; otherwise bake in 5‑minute increments and re‑test.

   Time: PT5M

9. Cool

   Remove the pan from the oven, let the bread rest for a few minutes, then lift it out using the parchment handles and place on a cooling rack.

   Time: PT5M

10. Slice and Serve

    Using a serrated knife, slice the loaf into 1‑inch pieces. Serve warm with butter or use for sandwiches.

    Time: PT2M

Nutrition Facts

Calories

135

Protein

2 g

Carbohydrates

27 g

Fat

0.3 g

Fiber

1.2 g