Recipe

Effortless Tangy Bread

A no-knead, Dutch oven style loaf with a gentle sourdough vibe from yogurt and a pop of lemon. Crisp crust, airy crumb, and zero stress.

By Matt Campbell

•

4.8

A golden, crusty round loaf of bread cooling on a wire rack with a small bowl of butter and a lemon half on a wooden counter

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If you have ever wanted homemade bread without turning your kitchen into a flour-dusted workout class, this loaf is for you. It is no-knead, forgiving, and somehow tastes like you tried harder than you did. The secret is a little plain yogurt for gentle tang and tenderness, plus lemon zest for a bright lift that makes butter taste even better.

I like this bread when life is busy and dinner needs something warm on the table. It goes with soup, it makes a dangerously good grilled cheese, and it turns a basic “I have nothing to eat” fridge situation into a real meal. Also, you get that crackly crust moment when it comes out of the oven, which is honestly the whole point.

Why It Works

Tangy flavor without sourdough maintenance: Yogurt brings lactic tang and helps the crumb stay soft, while the long rest builds flavor.
Bright, not dessert-y: Lemon zest adds aroma and lift, but the loaf still reads savory and pairs with anything.
No kneading required: Time does the work. You just mix, rest, shape, bake.
Crisp edges, cozy center: A hot Dutch oven traps steam for a bakery-style crust and an open, tender crumb.

Pairs Well With

Tomato soup with a swirl of cream
Garlic butter and flaky salt
Olive oil, balsamic, and a pinch of oregano
Feta, cucumbers, and a quick lemony salad

Storage Tips

Day 1 and 2: Store the loaf cut-side down on a cutting board, or in a paper bag, at room temperature. This keeps the crust crisp.

Day 3 and beyond: Move to a sealed bag or container to prevent it from going rock-hard. The crust will soften, but a quick toast brings it back to life.

Freezer: Slice the cooled loaf, then freeze slices in a zip-top bag. Toast straight from frozen.

Revive a tired loaf: Sprinkle the crust lightly with water, then bake at 350°F for 8 to 12 minutes. Let it cool 10 minutes before slicing so the crumb resets.

Common Questions

Do I need a Dutch oven?

It helps a lot for crust and oven spring, but you can still bake this bread on a sheet pan. Shape the loaf on parchment, then transfer to a preheated sheet pan or pizza stone. Place a sturdy metal pan (like a roasting pan or cast iron skillet) on the lower rack while the oven preheats. When you load the bread, carefully pour in 1 cup boiling water to create steam, then close the oven door right away. Steam can burn fast, so keep your face and hands back and use oven mitts. Bake at 450°F for 35 to 45 minutes, until deep golden brown. If you want extra certainty, aim for 205°F to 210°F inside.

Will the lemon make it taste like dessert?

Nope. We are using zest, not a lot of juice, so you get fragrance and brightness without turning it into lemon bread.

What kind of yogurt should I use?

Use plain regular yogurt (not Greek) for this exact recipe. Regular yogurt is looser, so the flour and water amounts are written to match. If you only have Greek yogurt, use the Greek yogurt option in the ingredient notes and you may still need a splash more water depending on thickness.

My yogurt seems extra thin or extra thick. What should I do?

Yogurt varies a lot by brand and fat percentage. If yours is very thin, hold back 2 tablespoons of the water at first. If yours is very thick, plan to add 1 to 2 tablespoons extra water while mixing. You are aiming for a shaggy, sticky dough that is still shapeable.

Can I use whole wheat flour?

Yes. Swap in up to 1 cup whole wheat flour. Add 1 to 2 tablespoons extra water if the dough looks dry. Whole wheat flour absorbs more water.

My dough looks sticky. Did I mess up?

Sticky is normal for no-knead dough. It should be shaggy and tacky, not pourable like pancake batter. If it is spreading like a puddle, add flour 1 tablespoon at a time until it holds its shape a bit when you fold it. Then let it rest 10 minutes before deciding if it needs more. If it is just tacky and a little loose, you are right on track.

Can I speed up the rise?

You can, but flavor improves with time. If you are in a hurry, let it rise in a warm spot for about 2 hours, or until doubled, then proceed. Expect a slightly milder tang.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Wooden spoon or sturdy spatula
6 to 7 quart Dutch oven with lid (recommended)
Parchment paper
Bench scraper (helpful, not required)
Wire rack for cooling

I started making versions of this loaf when I was chasing that “sourdough-ish” vibe but did not want a starter judging me from the counter. Yogurt turned out to be the perfect middle ground: easy tang, better texture, and it forgives you if you forget the dough for an extra hour because you got pulled into life stuff. The lemon zest happened on a whim when I had one lonely lemon rolling around in the fridge. It was one of those “I wonder if…” moves that ended with me slicing the bread too early because the smell was not playing fair.

Effortless Tangy Bread

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 3 hours 15 minutes

Servings 1 round loaf (about 10 slices)

Ingredients

4 cups (480 g) all-purpose flour, plus more for shaping
1 1/2 teaspoons kosher salt
1 1/4 teaspoons (about 4 g) instant yeast
1 tablespoon sugar or honey (optional, helps browning)
Zest of 1 lemon (about 1 to 2 teaspoons), finely grated
1 cup (240 g) plain regular yogurt (not Greek)
1/2 cup (120 g) warm water (about 100°F to 110°F), plus 1 to 2 tablespoons more if needed
1 tablespoon olive oil (optional, for a slightly softer crumb)
Rice flour or cornmeal, for dusting parchment (optional, helps prevent sticking)

Yogurt note: Yogurt thickness varies by brand. If your yogurt is very thin, hold back 2 tablespoons of the water at first. If it is very thick, you may need 1 to 2 tablespoons extra water to get a shaggy, sticky dough.

Greek yogurt option: If using plain Greek yogurt, use 3/4 cup (180 g) Greek yogurt and increase warm water to 3/4 cup (180 g). The dough should be sticky but shapeable. If it still feels stiff, add water 1 tablespoon at a time.

Optional add-ins: 1 to 2 tablespoons chopped fresh herbs (dill, parsley, chives), or 1/2 cup grated sharp cheddar.

Instructions

Mix the dough. In a large bowl, whisk together the flour, salt, yeast, sugar (if using), and lemon zest. Add the yogurt, warm water, and olive oil (if using). Stir until no dry flour remains and you have a shaggy, sticky dough. It should not be runny. If it feels too stiff to mix, add 1 to 2 tablespoons more water.
First rise. Cover the bowl (lid, plate, or plastic wrap). Let rise at room temperature for 2 to 3 hours, or until the dough looks puffy and has expanded noticeably. If your kitchen is cool, it may take a bit longer.
Shape, gently. Lay a piece of parchment on the counter. Dust the parchment lightly with rice flour or cornmeal if you want extra insurance against sticking. Lightly flour your hands and the top of the dough. Turn the dough out and fold it over itself a few times to form a round. The dough will be sticky. Use floured hands and, if you have one, a bench scraper. Try not to work in a bunch of extra flour. Place seam-side down on the parchment and use your hands to nudge it into a round that is about 8 to 9 inches across.
Second rise while the oven heats. Cover the dough loosely with a towel and let it rest 30 to 45 minutes. Meanwhile, place your Dutch oven (with lid) in the oven and preheat to 450°F for at least 30 minutes. Hot pot equals great crust.
Score. When ready to bake, use a sharp knife to slash the top of the dough about 1/2-inch deep (a simple X works). This helps it expand where you want it to.
Bake covered. Carefully remove the hot Dutch oven. Use oven mitts, and be mindful of the heat. Use the parchment to lift the dough into the pot. Cover with the lid and bake for 30 minutes.
Bake uncovered to finish. Remove the lid using oven mitts and lift it away from your face so the steam vents safely. Bake 12 to 15 minutes more, until the crust is deep golden brown. If you want to be extra sure, the internal temperature should be about 205°F to 210°F. Another cue: it should look boldly browned and sound a bit hollow when tapped on the bottom.
Cool (yes, really). Transfer bread to a wire rack and cool at least 30 minutes before slicing. Cutting too soon can make the crumb gummy, and this loaf deserves better.

A real photo of hands lowering parchment with dough into a preheated Dutch oven on a stovetop

Nutrition information is estimated.

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