No Starter Sour Dough Bread
1 (5-6 oz) container of plain Greek Yogurt with "active cultures" (the normal one serving size)
1/2 -1 cup sour cream (or more Plain Greek Yogurt)
1 teaspoon yeast
1/4 cup warm water
1 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon minced garlic
2 Tablespoons Ranch dressing
3-4 cups four
In a stand mixer dissolve the yeast in warm water and let sit for about 5 minutes until it gets a bit bubbly. Add and mix the yogurt, 1/2 cup sour cream, ranch, salt, garlic and garlic salt. Add the flour 1 cup at a time mixing for about 5-7 minutes. It should be a heavy wet dough. If it is dry or crumbly add more sour cream until the dough is the right texture (I ended up using 1 cup of sour cream).
Remove dough from bowl kneading it with your hands just a bit to create a large ball. Place ball in a large greased bowl, cover loosely with plastic wrap that has been sprayed with cooking spray and place in a warm area to raise for about 6 hours.
After the 6 hours (you can let it raise for more)
Place a shallow pan of water on the bottom rack of the oven (this is the secret for the perfect crust).
When oven is ready place your cookie sheet with your dough on it on the rack above the water.
Bake 50-60 minutes or until the bread is a dark golden brown and sounds hollow when you tap on the top of it.
Slice and enjoy!!