Mock Sourdough French Bread

Recipe by Toby Jermain
READY IN: 2hrs 30mins




  • 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.