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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

No Knead Sourdough Bread With Yogurt Recipe

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This recipe for No Knead Sourdough Bread With Yogurt is from The Forsythe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups warm water
1 t instant yeast
1 T raw honey
5 cups all purpose flour
1 T kosher salt
1 cup plan Greek yogurt
Directions:
Directions:
In a the bowl of a stand mixer, combine the water, yeast, honey, flour, salt and yogurt. Using the dough hook, mix until the flour is completely incorporated. Or mix with a wooden spoon and lots of muscle. Cover the bowl with a wet towel or plastic wrap and let sit at room temperature 2 hours or until it doubles in size.

If time allows, cover the bowl, and transfer the bowl of dough to the fridge and let sit overnight for a stronger "sourdhough" flavor.

Generously dust a work surface with flour. Scrape the dough out of the bowl. It will be loose and sticky. Form the dough into a ball and place on parchment lined 4 quart or large dutch oven. Allow to rise 1 hour or until doubled is size.

Preheat to 475. Bake, covered for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 20-30 minutes more. Remove from the oven. Carefully lift the bread out of the pit and place it on a rack to cool completely, about 2 hours. Try your very best not to slice right out of the oven because the bread continues to cook as it cools. Enjoy!!

 

 

 

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