Easy Sourdough Bread

Gently heat plain yogurt until lukewarm. In a separate bowl, dissolve yeast in warm water. Stir in the lukewarm yogurt, honey, salt, oil, and 2 cups of the flour. Beat until smooth. Gradually mix in the remaining flour just to make a smooth dough.

Turn the dough onto a floured surface and knead until smooth and elastic. If using a heavy-duty mixer, let the dough knead for 7 minutes.

Place the dough in a greased bowl, turning once to coat the entire surface. Cover the bowl and let the dough rise until doubled in size, which should take approximately 1.5 hours. Once risen, punch down the dough.

For non-cast iron baking: Divide the dough into 8 equal portions for small loaves, or form one large round loaf. Place the shaped dough on a greased baking sheet. Cover lightly and let rise for 30 minutes.

For cast iron baking: Place the dough on a greased sheet of parchment paper, which is then set in a pie pan. Cover lightly with plastic wrap and let the dough rise for 40 minutes. Meanwhile, preheat your oven to 450°F (232°C) with the cast iron pot inside.

For the non-cast iron method: Preheat oven to 375°F (190°C). Brush the loaf (or loaves) with cold water. Bake until the crust is golden brown and the loaf sounds hollow when tapped, which is approximately 30-35 minutes for small loaves or 45-50 minutes for one large loaf. Brush or mist with water every 10 minutes during baking to achieve a crisp crust. Once baked, transfer to a wire rack to cool completely.

For the cast iron method: Once the cast iron pot has preheated for 40 minutes and the loaf has risen, carefully remove the hot pot from the oven (using pot holders). Gently place the dough into the pot using the parchment paper as a sling. Cover the pot and return it to the oven for 20 minutes. After 20 minutes, remove the lid and continue to bake for another 10-15 minutes, or until the loaf is browned. Carefully remove the pot from the oven, then remove the bread and allow it to cool completely on a wire rack.