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Mock Sourdough French Bread
Time: 2 hrs 30 mins
Ingredients
- 2 (8 ounce) cartons plain yogurt (Non-fat works great!)
- 2 packages active dry yeast
- 1 package expired dry yeast, for flavor (optional)
- 1/4 cup warm water (110-115 degrees F)
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 4 -5 cups unbleached flour
- cold water
- fresh coarse ground black pepper (optional)
Directions
- 1 Heat yogurt to lukewarm (110 degrees F).
- 2 In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth.
- 3 Stir in enough additional flour to make dough easy to handle.
- 4 Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough.
- 5 Place in oiled bowl, and turn to oil top of dough.
- 6 Cover, and let rise in warm place until doubled in volume.
- 7 Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4x6 rectangle.
- 8 Roll up, beginning on one of the long sides, excluding any air bubbles.
- 9 Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under.
- 10 Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal.
- 11 Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade.
- 12 Let rise until doubled, about 30-40 minutes.
- 13 Heat oven to 375 degrees F.
- 14 Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired.
- 15 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.
- 16 Cool on wire rack before wrapping.
- 17 Recipe can be doubled successfully, and bread freezes very well.
- 18 Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.
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