This bread recipe is reminiscent of traditional tangy San Francisco sourdough.
| 4 |
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to 4 1/2 cups all-purpose flour or bread flour |
| 2 |
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tablespoons sugar |
| 1 |
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(1/4-ounce) package active dry yeast |
| 1 |
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teaspoon salt |
| 1 |
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cup water |
| 1 |
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(6-ounce) carton (3/4 cup) plain yogurt |
| 2 |
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tablespoons LAND O LAKES® Butter |
| 2 |
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tablespoons vinegar |
| 1 |
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egg white, slightly beaten |
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Sesame seed or poppy seed, if desired |
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Grated Parmesan cheese, if desired |
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Coarse salt, if desired |
Combine
1 1/2 cups flour, sugar, yeast and salt in large bowl. Set aside.
Combine water, yogurt and butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 120° to 130°F (2 to 4 minutes). (Butter may not melt completely.) Add warm yogurt mixture and vinegar to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes). Invert large bowl over dough; let rise in warm place until almost double in size (30 to 60 minutes).
Divide dough in half; roll each half into 10x8-inch rectangle. Cut each into 8 (1-inch wide) strips. Stretch each strip to about 12 inches long. Fold strip in half; twist several times. Pinch ends to seal. Place onto greased baking sheet. Cover loosely with plastic food wrap; let rise in warm place until double in size (15 to 20 minutes).
Heat oven to 375°F. Brush breadsticks with beaten egg white. Sprinkle with desired topping. Bake for 20 to 25 minutes or until golden brown. Serve warm or cool.
TIP:
Sourdough originally had to be made with a fermented “starter” to get its distinctive tangy flavor. Today, we can use other products to get a similar flavor without the lengthy procedure of making and keeping a starter.
VARIATION:
Sourdough Baguette: Prepare dough as directed. Shape each half into 14x8-inch rectangle. Roll up tightly, jelly roll fashion, starting with 14-inch side. Pinch sides and ends to seal. Place seam-side down onto greased baking sheet. Cover; let rise in warm place until double in size (45 to 60 minutes). Heat oven to 375°F. Make several diagonal cuts with sharp knife about 1/2-inch deep on top of loaves. Brush tops with cold water. Bake for 25 to 30 minutes or until golden brown. (For a crisper crust, brush tops of loaves one or two times with cold water during last 10 to 15 minutes of baking.) 2 loaves
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