Greek Yogurt Yeast Bread

Greek yogurt yeast bread transforms ordinary sandwich bread into a high-protein powerhouse that actually tastes amazing. I discovered this game-changing recipe when my teenage son complained that healthy bread “tastes like cardboard” – and honestly, he wasn’t wrong about most versions I’d tried.

Sunday afternoons in my Austin kitchen used to involve failed attempts at making nutritious bread that my family would actually eat. After countless dry, dense loaves that ended up feeding the birds, I finally cracked the code with this Greek yogurt yeast bread recipe. The secret lies in combining fat-free Greek yogurt with applesauce, creating incredibly moist texture while packing serious protein into every slice. When my kids started fighting over the last piece, I knew I’d found something special.

This isn’t just another healthy substitute that sacrifices taste – it’s genuinely delicious bread that happens to be loaded with protein. Let’s get cooking!

Why You’ll Love This Greek Yogurt Yeast Bread

I’ve tested dozens of high-protein bread recipes with my family, and this one consistently wins every taste test. The Greek yogurt adds substantial protein while creating an incredibly tender crumb that stays fresh for days. Unlike traditional bread recipes that require multiple rises and complicated techniques, this version comes together easily with ingredients you probably already have—like the ones in our easy high-protein banana pancakes or protein overnight oats. The applesauce keeps it naturally low in sugar while maintaining perfect moisture levels. My favorite benefit is how versatile it is – from morning toast to hearty sandwiches, it holds up beautifully to any topping. The protein content makes it genuinely satisfying, keeping my teenagers full through their busy school days instead of reaching for snacks an hour later.

Storage & Serving Tips

Store this Greek yogurt yeast bread wrapped tightly at room temperature for up to four days, or freeze individual slices for up to three months for easy grab-and-go options. Pro tip: I recommend slicing the entire loaf once cooled, then freezing portions in freezer bags – frozen slices toast perfectly straight from the freezer. For best results, toast lightly before serving to restore the crusty exterior and warm the protein-rich interior. This bread works beautifully for everything from breakfast sandwiches to grilled cheese—especially when paired with cottage cheese alfredo—and leftover slices make incredible French toast. I usually brush the tops with the optional milk-maple mixture because it creates a gorgeous golden color that makes even my pickiest eater excited about healthy bread.

What to Serve with Greek Yogurt Yeast Bread

This versatile bread shines at any meal. Serve it alongside our creamy cottage cheese alfredo for a high-protein dinner, or top with a spread of peanut butter protein granola and berries for a quick breakfast. It also pairs wonderfully with a scoop of blueberry cheesecake cottage cheese ice cream for a satisfying sweet-savory combo.

Conclusion

Making Greek yogurt yeast bread proves that high-protein baking doesn’t require sacrificing flavor or texture. This recipe delivers bakery-quality results with nutrition that actually makes a difference in your day. Give this protein-packed bread a try, and watch it become your family’s new favorite loaf.

Fat Free Greek Yogurt Yeast Bread (High Protein Sandwich Bread)

High-protein sandwich bread using fat-free Greek yogurt and applesauce for incredible moisture and nutrition

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rise Time 2 hours hrs 30 minutes mins

Total Time 50 minutes mins

Servings: 16 portions

Course: Bread, Breakfast

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups bread flour 480g
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 cup fat-free Greek yogurt 240g, warm or room temperature
• 0.67 cup unsweetened applesauce exactly 8 oz
• 1-2 tablespoons water
• 1 tablespoon non-dairy milk optional, for brushing
• 1 tablespoon maple syrup optional, for brushing

Equipment

• Stand mixer with dough hook
• 9 x 4 x 4 pullman loaf pan
• Kitchen scale
• Large mixing bowl

Method

 

1. In the bowl of a stand mixer, combine bread flour, instant yeast, and salt.
2. Add the Greek yogurt and applesauce to the dry ingredients.
3. Start kneading at low speed (speed 2) for about 1 minute until ingredients are combined. Add 1 tablespoon of water.
4. Continue kneading for 7-10 minutes until dough pulls away from bowl and forms a smooth, supple ball. Add additional 1-2 tablespoons water or flour if needed.
5. Place dough in a lightly greased bowl, cover, and let rise until doubled (60-90 minutes).
6. Punch down dough and place on floured surface. Divide into 4 equal pieces. Roll each piece into 6 x 9 inch rectangles, fold into thirds, then roll tightly into cylinders. Place in well-oiled bread pan.
7. Let rise for 40-60 minutes until puffy. Preheat oven to 350°F (180°C).
8. Optional: Brush tops with milk-maple syrup mixture for color and shine.
9. Bake for 15 minutes, then cover with aluminum foil and bake additional 15 minutes until internal temperature reaches 190°F.
10. Remove from oven, turn out on rack, and cool before slicing.

Notes

Store at room temperature for 3-4 days wrapped, or freeze up to 3 months. Weigh flour for best results (1 cup = 120g). Drain excess liquid from Greek yogurt before using. All-purpose flour can substitute with 1 tsp vital wheat gluten per cup.