A new sourdoug recipe has made it to The Wall St Journal’s recipe section, and it’s one you’ll never want to forget.
Sourdoug bread is a favorite in the Middle East, particularly in Iraq and Jordan, and the bread has a strong Lebanese connection.
In the Middle-East, sourdoubles, or sourdoodles, are breads made with yeast and a sourdoodle is the only bread made with it.
They’re traditionally served on a bread roll, and you can also make them into a loaf, a thick, savory sandwich or even a casserole.
Here’s how to make a sourduckle from scratch, but this time you’re not going to have to spend time mixing up your own flour and water.
You can just follow these steps and be done with it in no time.1.
Measure out your bread flour, and add a bit of salt and pepper.2.
Mix the flour and baking powder until the mixture resembles a soft dough.3.
Add your salt, pepper and yeast and mix until the dough forms a ball.4.
Shape the dough into a ball and place it on a lightly greased baking sheet.5.
Cover the baking sheet with a silicone mat, and place the dough on top of the baking sheets.6.
Place the baking pan on a baking sheet that’s slightly above the lowest layer of bread.7.
Bake for about 20 minutes, or until the crust is lightly golden brown and the top is crisp.8.
Allow to cool for about 10 minutes.9.
To make the bread, first mix the yeast into the flour, then add a little salt and sugar and mix it together until the flour is smooth.10.
Add the olive oil and mix well.
Add a little flour to the mix, then knead the dough until it’s smooth.11.
Place a small pot of water on the stove and add the sourdoole dough.
If you’re using a bread pan, place the bread in a shallow pan of water and cover with a towel.12.
Cover and bake the sourducks for about 45 minutes.
If the dough is still wet, place it in the oven for another 10 minutes until it has set up and turned golden brown.