Sunday, November 6, 2011

Easy Sourdough Bread

So I am new to baking breads, at least the type that requires yeast. I am pretty decent when it comes to Banana Bread. As for sourddough . . . this was my first shot at it. I think it turned out not too bad. It was an easy recipe and it actually raised like it was supposed to, yeah!

This is not a traditional sourdough and thus the recipe is easy and not completely time consuming. Enjoy!

Rating: Me (7)
Recipe: Easy Sourdough Bread

Ingredients from

2 cups plain yogurt (I've never tried Greek yogurt in this recipe. If you do, you will likely have to add more water or reduce the amount of flour you use.)
1 T yeast
1/4 cup warm water
1 T honey
2 tsp salt
1 T oil
4 - 5 cups flour, divided

Heat yogurt just to lukewarm. Dissolve yeast in warm water. Stir in yogurt, honey, salt, oil and 2 cups of flour. Beat until smooth. Gradually remaining flour just to make a smooth dough.

Turn dough onto a floured surface and knead until smooth and elastic. (If using a heavy duty mixer, let dough knead for 7 minutes.)

Place dough in a greased bowl; turn once and leave greased side up. Cover and let rise until double, about 1.5 hours. Punch down. Divide the dough into 8 equal portions or form one large round loaf on a greased baking sheet. Let rise, covered, for 30 minutes. (If using a cast iron pot to cook your loaf, place dough to rise on a greased sheet of parchment paper set in a pie pan. Cover lightly with plastic wrap and let rise for 40 minutes. Meanwhile, heat oven to 450 with cast iron pan inside.)

For non-cast iron method: Heat oven to 375. Brush loaf (or loaves) with cold water and bake until it sounds hollow when tapped, about 30-35 minutes for small loaves or 45-50 minutes for one large loaf. Brush or mist with water every 10 minutes to get a crisp crust. Cool on a wire rack.

For cast iron method: Once cast iron pot has heated for 40 minutes in the hot oven and the loaf has risen, carefully remove the pot from the oven (using pot holders!) and gently place the dough inside using the parchment paper as a sling. Cover the pot and place in the oven for 20 minutes. Remove the lid and let the loaf cook another 10-15 minutes or until browned. Remove pot from oven, carefully removed bread and allow it to cool on a wire rack.

I made the non cast iron version and while the dough was not cooked I ground sea salt on the top of it. It added a nice salt bite when finished.

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