Christmas Yogurt Bread

Christmas Yogurt Bread

This spicy yogurty Christmas bread is a perfect and wholesome treat for the festive period. Serve with Clotted Cream and Strawberry jam for a little taste of heaven from Devon!


  1. Toast the walnuts lightly in a non-stick frying pan with a little oil or butter.
  2. Combine the flour, salt and cinnamon into a bowl. Stir in the sugar and yeast and make a well in the centre. Heat the milk and butter gently in a small pan until the butter has melted. Pour into the well, then add the beaten eggs and the pot of yogurt. Gradually mix to make a soft, slightly sticky dough.
  3. Knead the dough until smooth and elastic in feel. Put the dough into a clean bowl, cover with oiled cling film and leave somewhere warm for 1 – 2 hours or until the dough has doubled in size.
  4. Knead once more until smooth and incorporate the roasted walnuts and raisins. Knead into a single large round loaf and place on a greased baking sheet. Leave for half an hour or so and then place in the oven. Bake at fan 180C/conventional 200C/gas 6.
  5. The loaf should take between 30-40 mins to cook. To test turn upside down and tap base – if it sounds hollow then it is ready. Place on a wire rack to cool. Serve with clotted cream and strawberry jam.

This recipe also works well in a bread machine, if you are lucky enough to possess one!



450g strong white bread flour
¾ tsp salt
2 tsp ground cinnamon
85g light muscovado sugar
2 tsp yeast
1 pot of Stapleton Strawberry & Clotted Cream yogurt
50ml full-fat milk
50g unsalted butter
2 medium eggs, beaten
50g walnuts pieces, lightly toasted
85g raisins