Cloud-soft dough rising without yeast, cradling golden steam. Ozark mountain in a loaf.

Prep Time: 15 Minutes (+ 15-min loaf rest)

Cook Time: 22 Minutes

Total Time: 52 Minutes

By: Mama Elara (Ozark Mountains, AR)

Category: Breads

Difficulty: Easy

Cuisine: Appalachian

Yield: 1 Loaf

Full Recipe

Ingredients

1 cup White Lily self-rising flour, sifted twice

1 cup Fage 5% Greek yogurt, strained overnight

1 tsp sorghum syrup (Mama’s secret)

Instructions

Mix: Sift flour into wooden bowl → stir in yogurt + sorghum (8 strokes). Rest 5 mins.

Knead: Dust counter → knead 30 secs → shape into ball (thumb pocket). Rest 10 mins.

Bake: Heat oven to 200°C. Place on ungreased cast iron skillet → bake 20-25 mins until golden. Rest 15 mins.

Serve: Slice diagonally → serve with churned butter + wild blackberry jam.

Notes

Critical: Never skip yogurt strain—water = sunken disaster.

Always rest loaf 15 mins—steam = soggy crust.

Tools: Wooden bowl, cast iron skillet, cheesecloth.

Allergy note: Contains dairy. Vegan swap: Coconut yogurt + 1 tsp apple cider vinegar.