Best Faux Sourdough Recipes
FAKE SOURDOUGH BISCUITS
These are referred to as fake sourdough biscuits, but are really refrigerator rolls. Very easy to make, and so handy.
Provided by Marie
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 48
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water. Allow to stand until mixture is frothy.
- In a large bowl, whisk together flour, sugar, salt, baking powder, and soda. Add shortening and work until crumbly. Mix in yeast mixture and buttermilk. Store, well covered, in a greased bowl in the refrigerator. Don't worry if it is a little sticky; it will firm up as it chills. Dough can be stored up to 2 weeks.
- When ready to make rolls, take out amount needed. Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes. Roll out, and cut rolls. Place in greased muffin cups. Let rise for 30 minutes.
- Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.7 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 106.9 mg, Sugar 2.6 g
"FAUX" SOURDOUGH
Make and share this "faux" Sourdough recipe from Food.com.
Provided by BamaBelle30
Categories Yeast Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- All ingredients should be at room temperature before starting.
- Add the ingredients to the pan in the order listed.
- Select "White Bread".
- Press "Start".
Nutrition Facts : Calories 1303.3, Fat 31.3, SaturatedFat 18.2, Cholesterol 67.7, Sodium 286.4, Carbohydrate 216.2, Fiber 8, Sugar 13.4, Protein 35.8
MOCK SOURDOUGH FRENCH BREAD
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
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.
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