TIP: It’s important the warm water is not too warm or it will damage the yeast and prevent rising. If the water is too cool, it will take longer for the yeast to activate. The yogurt in this recipe mimics the flavor of a traditional sourdough starter, so be sure to use a Greek yogurt that is particularly tangy.
This dish contains the following allergens: Milk/Dairy, Wheat
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360g
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
384g
all-purpose flour
245g
plain Greek yogurt
2 teaspoons
kosher salt
1 1/2 cups
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
3 cups
all-purpose flour
1 cup
plain Greek yogurt
2 teaspoons
kosher salt
Utensils
Stand Mixer
Rubber Spatula
Parchment Paper
Step 1
Warm 1/2 cup water to 110° F, then combine with yeast and sugar in the bowl of a stand mixer and let sit until mixture becomes foamy, about 5 minutes.
Step 2
Add flour, yogurt, and salt to yeast mixture and attach bowl to stand mixer fitted with dough hook attachment. Mix on medium-low speed until the dough comes together, about 2 minutes. Scrape down sides of bowl with a rubber spatula, then increase speed to medium for 5 minutes.
Step 3
Warm the unit by selecting BAKE/ROAST, setting the temperature to 250°F, and setting the time to 1 minute. Select START/STOP to begin.
Step 4
Shape dough into a smooth ball, place it in the warm pot, and cover with a kitchen towel. With the unit off, let dough rest until doubled in size, about 2 hours.
Step 5
Meanwhile, cut a round of parchment paper to fit on the reversible rack. Place it on the rack in the lower position and grease with cooking spray.
Step 6
Once dough has risen, transfer it to a lightly floured surface and shape into a smooth ball. Place onparchment round on rack, cover with a kitchen towel, and let rest for 15 minutes. Then use a very sharp knife to cut a 4-inch line 1/2-inch deep down the center of the dough.
Step 7
Pour remaining 1 cup water in pot, then place rack with dough in pot and close crisping lid. Select ROAST, set temperature to 325° F, and set time to 40 minutes. Select START/STOP to begin.
Step 8
Cooking is complete when loaf is nicely browned and bottom is fully baked. Remove from pot and parchment paper, and set on a cooling rack until cooled to room temperature, at least 2 hours.
Warm 1/2 cup water to 110° F, then combine with yeast and sugar in the bowl of a stand mixer and let sit until mixture becomes foamy, about 5 minutes.
360g
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
384g
all-purpose flour
245g
plain Greek yogurt
2 teaspoons
kosher salt
1 1/2 cups
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
3 cups
all-purpose flour
1 cup
plain Greek yogurt
2 teaspoons
kosher salt
Step 2 of 8
Add flour, yogurt, and salt to yeast mixture and attach bowl to stand mixer fitted with dough hook attachment. Mix on medium-low speed until the dough comes together, about 2 minutes. Scrape down sides of bowl with a rubber spatula, then increase speed to medium for 5 minutes.
360g
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
384g
all-purpose flour
245g
plain Greek yogurt
2 teaspoons
kosher salt
1 1/2 cups
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
3 cups
all-purpose flour
1 cup
plain Greek yogurt
2 teaspoons
kosher salt
Step 3 of 8
Warm the unit by selecting BAKE/ROAST, setting the temperature to 250°F, and setting the time to 1 minute. Select START/STOP to begin.
360g
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
384g
all-purpose flour
245g
plain Greek yogurt
2 teaspoons
kosher salt
1 1/2 cups
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
3 cups
all-purpose flour
1 cup
plain Greek yogurt
2 teaspoons
kosher salt
Step 4 of 8
Shape dough into a smooth ball, place it in the warm pot, and cover with a kitchen towel. With the unit off, let dough rest until doubled in size, about 2 hours.
360g
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
384g
all-purpose flour
245g
plain Greek yogurt
2 teaspoons
kosher salt
1 1/2 cups
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
3 cups
all-purpose flour
1 cup
plain Greek yogurt
2 teaspoons
kosher salt
Step 5 of 8
Meanwhile, cut a round of parchment paper to fit on the reversible rack. Place it on the rack in the lower position and grease with cooking spray.
360g
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
384g
all-purpose flour
245g
plain Greek yogurt
2 teaspoons
kosher salt
1 1/2 cups
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
3 cups
all-purpose flour
1 cup
plain Greek yogurt
2 teaspoons
kosher salt
Step 6 of 8
Once dough has risen, transfer it to a lightly floured surface and shape into a smooth ball. Place onparchment round on rack, cover with a kitchen towel, and let rest for 15 minutes. Then use a very sharp knife to cut a 4-inch line 1/2-inch deep down the center of the dough.
360g
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
384g
all-purpose flour
245g
plain Greek yogurt
2 teaspoons
kosher salt
1 1/2 cups
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
3 cups
all-purpose flour
1 cup
plain Greek yogurt
2 teaspoons
kosher salt
Step 7 of 8
Pour remaining 1 cup water in pot, then place rack with dough in pot and close crisping lid. Select ROAST, set temperature to 325° F, and set time to 40 minutes. Select START/STOP to begin.
360g
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
384g
all-purpose flour
245g
plain Greek yogurt
2 teaspoons
kosher salt
1 1/2 cups
water, divided
1 1/2 teaspoons
instant or active dry yeast
1 teaspoon
sugar
3 cups
all-purpose flour
1 cup
plain Greek yogurt
2 teaspoons
kosher salt
Step 8 of 8
Cooking is complete when loaf is nicely browned and bottom is fully baked. Remove from pot and parchment paper, and set on a cooling rack until cooled to room temperature, at least 2 hours.
