Updated: May 28, 2025

By Bake with Paws

Soft Yogurt Bread (with Old Dough Method) – Moist, Fluffy & Light Homemade Loaf

Nothing beats the comfort of freshly baked homemade bread—especially when it’s as soft, tender, and flavorful as this Soft Yogurt Bread. This recipe blends the rich, creamy texture of yogurt with the flavor-enhancing magic of the old dough method to create a loaf that stays moist and delicious for days.

Whether you’re a seasoned bread baker or just starting your journey, this easy-to-follow recipe is sure to become a household favorite.

Why You’ll Love This Yogurt Bread

✅ Super Soft & Moist – Thanks to the yogurt and high hydration dough
✅ Longer Freshness – The old dough method helps retain moisture and boosts shelf life
✅ Mild & Slightly Tangy Flavor – Balanced and versatile, ideal for sweet or savory toppings
✅ Easy to Make – Simple ingredients, step-by-step instructions

What is the Old Dough Method?

The old dough (or pâte fermentée) method is a traditional European bread technique where a portion of fermented dough is added to a new batch. This pre-fermented dough improves:

• Dough elasticity and strength

• Oven spring

• Flavor complexity

• Moisture retention

Think of it as a natural flavor enhancer, giving your bread a subtle sourdough-like depth—without needing a starter.

To learn more about this technique, check out my in-depth guide on the Old Dough Method on the Bread Making Methods page.

Step-By-Step Instructions

1. Old Dough
1. Combine water, yeast and sugar in a mixing bowl.  Then add in bread flour and knead with your hand until smooth and all incorporated.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it proof 1 hour in room temperature (28C).  
2. After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using.  You can also use directly from the fridge if you forget to take out earlier.
3. If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months.  Take it out 30 minutes before using to defrost.
2. Kneading Main Dough:
1. Put all ingredients (except butter) including all the old dough into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 12 - 16 minutes or until reach window pane stage.  This dough is a bit sticky and soft and need slightly longer kneading time compared with other dough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
3. 1st Proofing:
1. Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
4. Shaping:
1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.   
2. Flatten with rolling pin. 
3. Fold left to centre and fold right overlap it.  Roll out with rolling pin into long rectangle shape. 
4. Roll up the dough like Swiss Roll until a small log is formed. 
5. Place all the dough in the prepared loaf pan. 
5. Final Proofing:
1. Let the dough rise for 30 minutes or until at or slightly above the rim of the pan.  
6. To bake:
1. Preheat oven at 180C (top & bottom heat) or 160C (fan-forced) for about 15 minutes.
2. Brush with egg wash.
3. Bake in a preheated oven  for 25 - 30 minutes, or until golden brown. I set temperature 10C lower than I always used it is because Yogurt bread tend to brown very fast.
4. Remove bread from oven and let them cool on rack completely before slicing.

Top Tips for Best Results

1. Gluten Development
• Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
2. Kneading: 
• Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
3. Flour & Hydration: 
• Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results.   If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
4. Dough Temperature:
• Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
5. Proofing:
• Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
• If it bounces back instantly, it’s under-proofed and needs more time.
• If the indentation stays, it’s over-proofed.
• If the indentation slowly bounces back, it’s ready to bake.
• There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
6. Wrinkle Top or Shrinking: 
• If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
7. Baking & Oven Temperarate:  
• Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Storage & Freezing Tips

• Store in an airtight container or bread bag at room temperature for 2–3 days.

• To freeze: Slice the bread, wrap in plastic wrap, and store in a ziplock freezer bag.

• Toast or microwave lightly to reheat.

FAQs

Q: Can I use plain yogurt instead of Greek yogurt?
Yes! If your yogurt is very runny, reduce the milk slightly to compensate.

Q: What can I use if I don’t have old dough?
You can skip it, but your bread will be slightly less flavorful and less moist. You can also use pre-fermented dough from another batch or make a simple preferment with flour, yeast, and water the night before.

Q: Can this recipe be made in a bread machine?
Yes. Use the dough setting for kneading and first rise. Then remove to shape, proof, and bake as usual.

Q: Can I make this bread vegan?
Yes – use plant-based yogurt, dairy-free milk, and vegan butter alternatives.

Share Your Bake!

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I’d love to hear how it turned out for you! Leave a comment below to share your tips, tweaks, or thoughts — your feedback helps other readers too.

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Soft Yogurt Bread

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Yield: 2 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Bake with Paws

Prep time: 30 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 Hour

This is the forth Yogurt Bread that I have tried this week. I tried both the Old Dough method and Yudane methods for comparison. The Old Dough method yields a very soft, aromatic and fluffy texture. However, by third day it lost some of its moisture. The Yudane method also yields a very moist and soft textured loaf but the bread is slightly more solid and is less flavourful. Maybe Yudane dough and yogurt made it a little heavy. However, the Yudane method bread lasts longer and stays fresh even up to the third day. After trying few, I find that Yogurt Bread is better with Old Dough Method because it gives a better flavoured bread.

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Ingredients US Metric

OLD DOUGH:

• 140g bread flour (I used Japan High Gluten Flour)
• 45g full cream milk (whole milk) or fresh milk
• 45g water
• 1/4 tsp instan yeast
• 1/4 tsp sugar

MAIN DOUGH:

• 210g bread flour (I used Japan High Gluten Flour)
• 3 tbsp (36g) brown sugar
• 3/4 tsp instant yeast
• 1 tsp salt
• 50g egg, whisked
• 120g greek yogurt (I used full cream greek yogurt)
• 35g butter, room temperature

EGG WASH:

• 1 egg + 1 tbsp water

UTENSILS:

• 250g (4.5" X 4.5" X 4.2") square loaf pan - 2 units OR
• One 450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

InstructionsFahrenheitCelsius

OLD DOUGH

1. Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth and all incorporated. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
2. After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
3. If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

KNEADING MAIN DOUGH

1. Put all ingredients (except butter) including all the old dough into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 12 - 16 minutes or until reach window pane stage. This dough is a bit sticky and soft and need slightly longer kneading time compared with other dough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1ST PROOFING

1. Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

SHAPING

1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.
2. Flatten with rolling pin.
3. Fold left to centre and fold right overlap it. Roll out with rolling pin into long rectangle shape.
4. Roll up the dough like Swiss Roll until a small log is formed.
5. Place all the dough in the prepared loaf pan.

FINAL PROOFING

1. Let the dough rise for 30 minutes or until at or slightly above the rim of the pan.

BAKING

1. Preheat oven at 180C (top & bottom heat) or 160C (fan-forced) for about 15 minutes.
2. Brush with egg wash.
3. Bake in a preheated oven for 25 - 30 minutes, or until golden brown. I set temperature 10C lower than I always used it is because Yogurt bread tend to brown very fast.
4. Remove bread from oven and let them cool on rack completely before slicing.

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Soft Yogurt Bread

Bread (Yeast)

American

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