Mock Sourdough Bread

This mock version contains the best of sourdough combined with bread.

Step: 1

Heat yogurt in a microwave-safe bowl in a microwave or on the stovetop until lukewarm.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.

Step: 6

Bake in the preheated oven until they sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

Per Serving: 159 calories; protein 5.5g; carbohydrates 28.2g; fat 2.6g; cholesterol 1.9mg; sodium 314.4mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.