Yogurt Sourdough Bread Recipes
MOCK SOURDOUGH BREAD
This mock version contains the best of sourdough combined with bread.
Provided by supermk342
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 2h20m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 159 calories, Carbohydrate 28.2 g, Cholesterol 1.9 mg, Fat 2.6 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 314.4 mg, Sugar 3.9 g
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- Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.
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- Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8 hours (I did 6 1/2 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine. There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.
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