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1
Pour warm water into a large glass bowl. Sprinkle packet of yeast over surface of water. Stir in honey. Let the yeast water sit until a thick foam develops at least across 3/4 of the surface of the water, about 10-15 minutes.
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2
In a separate bowl, combine flour and salt.
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3
Gently fold the yogurt into the foamy yeast water mixture. Then fold the flour mixture in, until just combined. The dough will be messy and a tad sticky.
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4
Cover the bowl with plastic wrap (I also cover that with a kitchen towel) and place in a draft-free spot. I place my dough on top of the washer in our laundry closet. Let the dough rest/rise until the dough has doubled in size and risen close to the top of the large bowl. This rise can take from 2-4 hours on average.
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5
Place plastic covered bowl in the refrigerator overnight.
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6
Lightly oil springform pan. Remove dough from refrigerator. Gently form a loose ball with the dough and place inside the springform pan.
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7
Cover the pan with a kitchen towel and place back in your draft-free spot. Let dough rise twice the size, basically close to the top of the springboard pan. This can take 1-2 hours on average.
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8
Move oven rack to middle of oven. Preheat oven to 400u00b0F.
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9
Bake for 35 minutes. Place springform pan on trivets, next to cooling rack on kitchen countertop. Gently remove bread from pan (removing surrounding pan piece first) and place on cooling rack. Allow bread to cool for at least 2 hours (as the bread is still actually baking during this time).
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10
Slice and serve as you wish. Store leftover bread in a bag (I reuse store-bought bread bags) and keep in the refrigerator. I find the bread will keep for up to 5 days in the fridge.
