Mock Sourdough Bread

Warm the Yogurt: In a microwave-safe bowl, gently warm the yogurt until it's lukewarm. Be careful not to overheat it. (Approx. 1-2 minutes)

Activate the Yeast: In a small bowl, dissolve the active dry yeast in ½ cup of warm water. Let it stand for 5-10 minutes until foamy, indicating the yeast is active.

Combine Wet and Dry: In a large mixing bowl, combine the proofed yeast mixture, warmed yogurt, 2 cups of flour, sugar, olive oil, and salt. Beat with a wooden spoon or dough hook until smooth.

Form the Dough: Gradually add the remaining 2 cups of flour, mixing until the dough comes together and is easy to handle. It should be slightly sticky but not overly so.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. Add a bit more flour if needed to prevent sticking.

First Rise: Place the kneaded dough in a lightly greased bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled in volume. (Approx. 1 hour)

Shape the Loaves: Gently punch down the risen dough and divide it into 8 equal portions. Shape each portion into a small loaf or round.

Scoring and Second Rise: Place the shaped loaves on a baking sheet lined with parchment paper. Lightly brush each loaf with cold water and use a sharp knife or lame to cut 3 diagonal slashes across the tops. Cover loosely and let rise until nearly doubled in volume. (Approx. 25 minutes)

Preheat the Oven: While the loaves are rising, preheat your oven to 375 degrees F (190 degrees C).

Bake: Brush the loaves again with cold water just before baking. Bake in the preheated oven for 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Brush with water twice during baking to create a crispier crust.

Cool: Transfer the baked loaves to a wire rack to cool completely before slicing and serving.