Fatfree Breakfast Bread | How to make Fatfree Breakfast Breadby Namita TiwariCreated on 19th Nov 2015

  • Fatfree Breakfast Bread, How to make Fatfree Breakfast Bread
  • Fatfree Breakfast Bread, How to make Fatfree Breakfast Bread
Fatfree Breakfast Breadby Namita Tiwari
  • Fatfree Breakfast Bread | How to make Fatfree Breakfast Bread (209 likes)

  • By Namita Tiwari
    Created on 19th Nov 2015

This is a super soft bread that has no added fat. It toasts really well and can be made healthier by adding wholegrains.

  • Prep Time0mins
  • Cook Time35mins
  • Serves4People
Fatfree Breakfast Bread


  • 3 cups all-purpose flour
  • 1 and ½ teaspoon salt
  • 1 pinch baking soda
  • 3/4 to 1 cup warm water
  • 1/4 cup yogurt
  • 2 tablespoons sugar
  • 2 and 1/4 teaspoon instant dry yeast
  • 1-2 teaspoon vegetable oil to grease the bowl and bread pan


  1. Whisk together the first 3 ingredients in a bowl. Dissolve the sugar in ¾ warm water and add yeast. Cover and keep for 15 minutes. Beat the yogurt till its smooth, then add this into the yeast mixture.
  2. Next add the liquid ingredients into the flour mix. Knead for 5 to 6 minutes. Continue adding water till a supple and slightly sticky dough is obtained.
  3. Transfer the dough to a greased bowl. Turn the dough around so that it is evenly coated with oil. Keep it to rise for 1 to 1 ½ hour or till it doubles in size.
  4. Grease one 8 ½ x 4 ½ inch loaf pan.
  5. Punch the dough and knead gently for another 5 minutes. Roll out the dough into a rectangle no wider than the loaf pan you are using.
  6. Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin. Cover and let it rise till it doubles in size.
  7. Bake in a preheated oven at 190 degrees Celsius for 30 to 35 minutes or till the loaf turns brown and the bottom of the pan sounds hollow when tapped.
  8. Remove from the pan after 10 minutes. Slice when cold and serve with milk or tea as desired.
My Tip: Make sure to knead the dough till it is really soft and elastic. Also, you may try out a healthier version by adding 50% all-purpose flour, 25% whole wheat flour and 25% oats.
  • Nisrin Muchhala3 months ago

    Looks g8. A must try

  • Varsha Shettya year ago

    what is the proportions of warm water , yoghurt n dry yeast ?

  • Mithosh Abrahama year ago

    hi.thank you for the recipie.i tried it today . unfortunately mine doesn't look as appealing as yours.the crust was too hard and the inside was soggy.any tips or suggestions for that. thanks.