1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. I like to think of this step as preparing a cozy bed for our bread to rise and brown beautifully.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. This dry mix is where all the magic begins, just like Mama Lou’s careful measuring and mixing.
3. In a separate bowl, combine the milk, yogurt, and olive oil or melted butter. Stir until smooth and creamy.
4. Pour the wet ingredients into the dry ingredients. Using a wooden spoon or your hand (my favorite way, just like Mama Lou taught me), gently mix until just combined. Don’t overmix—some lumps are perfectly fine. Overmixing can make the bread tough, and we want it tender and soft, like the loaves we shared on Sunday mornings.
5. Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute until it forms a smooth ball. Remember, this is quick bread, so no heavy kneading needed here—just a loving touch.
6. Shape the dough into a round loaf, about 7 inches in diameter, and place it on your prepared baking sheet.
7. Using a sharp knife, score an “X” about 1/2 inch deep on top of the loaf. This helps the bread expand while baking and gives it that rustic look.
8. Bake for 18-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. The smell at this point will fill your kitchen with warmth and nostalgia—trust me, it’s the best part!
9. Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. I always find this moment bittersweet, the waiting just as important as the baking. It’s when the bread sets, and the crumb softens.

One afternoon, Ouma and I made this while waiting for a thunderstorm to pass. The bread was ready just as the rain slowed, and we shared it warm with butter, watching the storm outside. Those small moments stay with you, and now, every time I bake this bread, it feels like home.