Quick-Start Sourdough Bread
|Active dry yeast package||2 Tablespoon|
|Warm water||1 1⁄2 Cup (24 tbs) (105 To 115 °F)|
|Plain yogurt||1 Cup (16 tbs)|
|All purpose flour/Unbleached flour||6 Cup (96 tbs) (Pillsbury's Best®)|
Grease cookie sheet; if desired, sprinkle with cornmeal.
In large bowl, dissolve yeast in warm water; blend in yogurt and salt.
Lightly spoon flour into measuring cup; level off.
Add 2 1/2 cups flour.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 2 to 2 1/2 cups flour to form a stiff dough.
On floured surface, knead in up to 1 cup flour until dough is smooth and elastic, about 5 to 8 minutes.
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F) until light and doubled in size, about 1 hour.
Punch down dough.
Divide dough into 2 parts; shape into balls.
Place on prepared cookie sheet.
Cover and let rise in warm place until light and doubled in size, about 1 hour.
Heat oven to 400°F.
With sharp knife, cut 3 slashes in top of each loaf.
Brush loaves with water.
Bake 35 to 45 minutes, brushing loaves with water every 15 minutes, until loaves sound hollow when lightly tapped.
Remove from pan immediately.