Yogurt Bread with Cheddar Cheese

If you have a pint of yogurt sitting in the refrigerator, what would you do with it? Eat it with fruits and cereal, make it into frozen yogurt, or even use it to make a yogurt cake; but I chose to use it for my yogurt bread. What so special about this bread is that almost all of the liquid is replaced by yogurt, and it is also packed with dairy product, including milk, butter and cheese, making it extremely soft and moist. Perhaps, therefore, it is naturally high in calcium as well. šŸ˜‰


The options of yogurt on the supermarket aisle are endless, but basically there are two main types: regular yogurt and Greek yogurt. The process of making both types of yogurts begins the same way, where bacterial cultures are added and left to ferment. Up to this point, they are considered as regular yogurt. To make Greek yogurt, regular yogurt is then strained to remove liquid whey extensively, resulting in a much thicker consistency, creamier and more intense flavour compared to regular yogurt. In simpler terms, Greek yogurt is a more concentrated form of the regular one. Not only it has almost double the protein of regular yogurt, but also contains much higher milk fat than regular yogurt. So, which one is healthier? I guess in the end, it boils down to your personal preference and your health condition.

Cheddar cheese cut into small cubes

In this recipe, Greek yogurt is used, but if you would like to replace it with regular yogurt, you might have to trial and error in order to cut down the amount, since regular yogurt contains higher liquid content.


IngredientsĀ (yield: 1 medium loaf, and 2 muffin size breads)

Bread flour 330g
Instant dried yeast 1/2 tsp
Salt 1/2 tsp
Honey 55g
Milk 20g
Greek yogurt 220g
Butter 30g
Cheddar cheese 180g, cut into small cubes


  1. In a mixing bowl, put in all bread flour, yeast, salt, honey, milk and yogurt. Mix and knead the ingredients, using a dough hook, to form a bread dough that clears the side of the bowl. img_2694
  2. Then, mix in softened butter. Continue to knead the dough until it is smooth and elastic.
  3. Cover with cling wrap or damp cloth and let it rise for about an hour at room temperature.
  4. Punch down the dough to release air. Cut to divide it into 5 portions.
  5. Round the individual dough and rest for about 10 minutes. Meanwhile, grease and flour a loaf pan of 10cm X 24cm X 7cm in size. img_2697
  6. Flatten the dough and put some cheddar cheese on top. Roll it up and place it in the loaf pan, with the seam side facing downward. Repeat this step 3 more times. Sprinkle some parmesan bread crumb topping (click here for recipe) on the loaf.img_2698
  7. For the extra one portion of dough: cut it into halves after wrapping in the cheddar cheese. Place them in muffin cups, lined with paper casing. img_2700
  8. Proof at room temperature (28 degrees Celsius) for about an hour, or until they double in size.
    Before proofing

    After 45 minutes of proofing, the bread had puffed up.
  9. Preheat oven at 200 degree Celsius.
  10. To bake the bread in muffin cups: Bake at 200 degree Celsius for 10 – 13 minutes or until they are cooked (top and bottom are brown). img_2706
  11. To bake the loaf: Reduce oven temperature to 180 degree Celsius. Bake for 25 – 30 minutes, or until it is cooked and the top is golden brown. Transfer the bread out of the loaf pan immediately once it is out from the oven.
  12. Let them cool down completely before cutting and serving.


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