Mock Sourdough Bread Recipes

MOCK SOURDOUGH BREAD

Steps:

• Heat yogurt in a microwave-safe bowl in a microwave or on the stovetop until lukewarm.
• Dissolve yeast in warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• Turn dough out on a lightly floured surface and knead until smooth. Place in a greased bowl and let rise in until doubled in size, about 1 hour.
• Shape dough into 8 loaves; brush each lightly with cold water. Cut 3 diagonal slashes across the top of each loaf with a sharp knife. Let rise until doubled in size, about 25 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
• Bake in the preheated oven until they sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

MOCK SOURDOUGH FRENCH BREAD

Steps:

• Heat yogurt to lukewarm (110 degrees F).
• In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth.
• Stir in enough additional flour to make dough easy to handle.
• Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough.
• Place in oiled bowl, and turn to oil top of dough.
• Cover, and let rise in warm place until doubled in volume.
• Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4"x6" rectangle.
• Roll up, beginning on one of the long sides, excluding any air bubbles.
• Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under.
• Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal.
• Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade.
• Let rise until doubled, about 30-40 minutes.
• Heat oven to 375 degrees F.
• Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired.
• Bake until loaves sound hollow when rapped on the bottom or when they reach an internal temperature of 190 degrees F on an instant reading thermometer, about 35 minutes, brushing or spraying with cold water every 10 minutes.
• Cool on wire rack before wrapping.
• Recipe can be doubled successfully, and bread freezes very well.
• Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.

LIGHT (ALMOST AIRY) SOURDOUGH BREAD

Steps:

• Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
• Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. (I suppose you could use a mixer for this - its so simple to do by hand that I never have.) If your starter is very thin, you may need additional flour. The dough should be soft, but handleable.
• Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan or two.
• Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. I turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. This will take anywhere from 1-3 hours, depending on your starter, and the temperature of your rising place. It is done rising when the loaf begins to peak over the top edge of the pan.
• Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
• Bake an additional 30-40 minutes, until the loaf is done. The internal temperature should be 190-200, and it should sound hollow when thumped. I find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom.
• Immediately brush the top with butter, so keep the crust moist. I like to use an electric knife to slice the bread and get beautiful, even slices.