Easy bread recipe is ‘soft and fluffy’ using just two common ingredients

Bread comes in endless different forms, from pillow-soft loaves to crusty cobs and grilled flatbreads.

There’s no one-size-fits-all that works for them all but there is this simple approach that anyone can try for a

Suitable for even the most amateur home bakers, this speedy has Greek origin and works with both sweet and salty flavours.

Shared by food blogger Stella Drivas, author of the Hungry Happens blog and account (@hungryhappens), the formula is a staple in her Greek family’s repertoire.

Stella described the bread as the “softest and yummiest two ingredient bread that takes two minutes to make”, adding it tastes “delicious” thanks to its sweet but slightly salted flavour.

Easy bread recipe

Ingredients

• 375g of self-raising flour
• 430g low-fat plain or vanilla yoghurt

Making Stella’s Greek bread is very simple but for it to work, it’s important to stick to the . That means using plain or vanilla yoghurt only rather than substituting it for Greek or Greek-style yoghurt.

The creator suggested that the goal is to create a “sticky and thick” dough that is achievable in one fluid step.

But first, you must preheat the oven to 190C (375F) and line an 8×4-inch loaf pan with parchment paper. After this, sift the flour into a large bowl.

Add the yoghurt and mix with a spatula until the flour is completely incorporated. For extra flavour, add a handful of chocolate chips or blueberries to the mixture and stir through before transferring to the pan.

Alternatively, give the bread a savoury touch with grated cheese and chopped olives. When any additions have been stirred into the dough, transfer the batter to the lined pan and spread it out evenly with the spatula to level the top.

Bake the bread in the preheated oven for 35 to 40 minutes. Stella suggested loosely covering the top of the bread with tinfoil halfway through the baking process to avoid the bread getting too “tan” on top.

When the bread looks cooked, remove the pan from the oven and allow five minutes before transferring it to a wire rack to fully cool.

To serve, slice the bread up and enjoy on its own or with some tasty toppings; tahini and honey are Greek favourites loved by Stella.