Crusty Yogurt Sourdough French Peasant Bread

Crusty Yogurt Sourdough French Peasant Bread

This recipe is distinctive!  If you see it on any other blogs, and it hasn’t been credit to me, then here’s the link to Ally’s Kitchen!  We foodie bloggers work too hard not to have our work credited~~we love to have things shared, but share the love back our way!  Now, on to why I created this recipe~~

Since I bought a big fat container of Fage plain Greek Yogurt for half price…since I had a hankerin’ for crusty sourdough (my version) bread…and since I felt like playing in dough…I made this ‘Crusty Yogurt Sourdough French Peasant Bread.’  Remember to refrigerate what you don’t use cuz it doesn’t have preservatives and chemicals that will keep it fresh for decades!Crusty Yogurt Sourdough Peasant Bread


 Makes:  2 French loaves

Preheat oven to 400

What you need:

2 pkg fast rising yeast

2 tsp sea salt

1 tbl sugar

2 ½ cups water (divided)

1 cup Fage plain Greek yogurt

7 cups all-purpose flour (divided)

4 tbl melted salted butter

Crusty Yogurt Sourdough Peasant Bread


Crusty Yogurt Sourdough Peasant Bread

What you do:

In a large mixing bowl place yeast, salt and sugar.  Heat ½ cup of water to 110-120 degrees and pour into bowl.  Blend with a whisk.  Let sit for about 10+ minutes or until it begins to slightly bubble.  In a small bowl, blend the yogurt with ½ cup warm water.  Pour into mixing bowl and blend.  Add the remaining warm water. Begin adding flour, one cup at a time and blend.  Add about 4-5 cups of the flour and thicken the dough.  Use a wooden spoon to continue mixing and turning and blending.

Cover with a clean dish towel and place in a cold oven.  Turn on the oven light.  Let the dough raise until almost double in size—about 3 hours.

Punch down the raised dough and dump onto a floured surface (using about 1 cup of the flour).  Knead for about 8-10 minutes using the rest of the flour as needed.  Cut into two pieces and shape each into a French loaf.  Place on a parchment paper covered cookie sheet or better yet a perforated French baguette baking pan.  Make slits on top with a sharp knife.

Let the bread raise another 30 minutes.  Bake in a preheated 400 degree oven for about 55-65 minutes.  Remove and cover with a towel and let cool about 10 minutes.  Drizzle melted butter on top.  The outside of the bread will be very crusty; the inside of the bread will be very moist and dense.

Crusty Yogurt Sourdough Peasant Bread


Crusty Yogurt Sourdough Peasant Bread

©Alice D’Antoni Phillips  Ally’s Kitchen



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