Best 2 Mock Sourdough Bread Recipes

Are you craving the rustic flavor and chewy texture of sourdough bread without the hassle of waiting days for your starter to mature? Look no further! Mock sourdough bread offers a delicious and convenient alternative that delivers a similar taste and texture to traditional sourdough, using readily available ingredients and simple techniques. In this article, we'll guide you through a collection of the best mock sourdough bread recipes, tailored to different skill levels and dietary preferences, so you can enjoy the delights of sourdough bread in no time.

Check out the recipes below so you can choose the best recipe for yourself!

MOCK SOURDOUGH BREAD

Mock Sourdough Bread image

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

Provided by supermk342

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time 2h20m

Yield 16

Number Of Ingredients 8

Ingredients

3 (6 ounce) containers plain yogurt
2 tablespoons active dry yeast
½ cup warm water
4 cups all-purpose flour, or as needed, divided
2 tablespoons white sugar
2 tablespoons olive oil
2 teaspoons salt
cold water as needed

Steps:

Heat yogurt in a microwave-safe bowl in a microwave or on the stovetop until lukewarm.
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.
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.
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.
Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
Bake in the preheated oven until they sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

Nutrition Facts : Calories 159 calories, Carbohydrate 28.2 g, Cholesterol 1.9 mg, Fat 2.6 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 314.4 mg, Sugar 3.9 g

MOCK SOURDOUGH FRENCH BREAD

Mock Sourdough French Bread image

I found the original version of this recipe in the Betty Crocker Bread Cookbook about 25-30 years ago and have pretty much given up on making my own sourdough, since this is a good as all but the very best sourdough breads around. Cooking time includes rising time.

Provided by Toby Jermain

Categories Breads

Time 2h30m

Yield 8 small loaves, 8 serving(s)

Number Of Ingredients 10

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)

Steps:

Heat yogurt to lukewarm (110 degrees F).
In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth.
Stir in enough additional flour to make dough easy to handle.
Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough.
Place in oiled bowl, and turn to oil top of dough.
Cover, and let rise in warm place until doubled in volume.
Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4"x6" rectangle.
Roll up, beginning on one of the long sides, excluding any air bubbles.
Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under.
Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal.
Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade.
Let rise until doubled, about 30-40 minutes.
Heat oven to 375 degrees F.
Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired.
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.
Cool on wire rack before wrapping.
Recipe can be doubled successfully, and bread freezes very well.
Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.

Tips:

To achieve the best results, use a digital kitchen scale to measure your ingredients. This will ensure accuracy and consistency in your baking.
Make sure your water is warm, but not hot. The ideal temperature is between 100°F and 110°F (38°C and 43°C).
Be patient with the rising process. It may take several hours for the dough to double in size. Don't rush it, or you'll end up with a dense, heavy loaf of bread.
When shaping the dough, be gentle and handle it as little as possible. Over-handling can make the dough tough.
Bake the bread in a preheated oven. This will help to create a crispy crust and a fluffy interior.
Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Mock sourdough bread is a delicious and easy-to-make alternative to traditional sourdough bread. It has a slightly tangy flavor and a chewy texture that is perfect for sandwiches, toast, or just eating plain. With a few simple ingredients and a little bit of time, you can enjoy this delicious bread at home. So, what are you waiting for? Give it a try today!