Non-Sourdough Bread Recipe

This non-sourdough bread is a simple, classic loaf that’s perfect for sandwiches, toast, or just enjoying with butter. It’s fluffy, light, and has a soft crumb with a golden crust. This recipe is beginner-friendly and doesn’t require any sourdough starter—just basic pantry ingredients.

Description:

This non-sourdough bread is made using active dry yeast, which gives it a light and airy texture. The dough is easy to work with, and the resulting bread has a mild flavor, making it perfect for any occasion. It’s versatile and pairs well with sweet or savory toppings.

Ingredients:

• 4 cups (500 g) all-purpose flour (or bread flour for a chewier texture)
• 1 packet (2¼ tsp or 7 g) active dry yeast
• 2 tablespoons sugar (to activate the yeast)
• 1½ teaspoons salt
• 1½ cups (360 ml) warm water (110°F/43°C)
• 2 tablespoons unsalted butter, melted (plus extra for brushing)

Instructions:

1. Activate Yeast:

   • In a bowl, combine warm water and sugar. Stir to dissolve.
   • Sprinkle the yeast over the water and let it sit for 5-10 minutes until it becomes foamy.

2. Mix the Dough:

   • In a large mixing bowl, combine flour and salt.
   • Add the yeast mixture and melted butter.
   • Mix until a shaggy dough forms.

3. Knead the Dough:

   • Turn the dough onto a floured surface.
   • Knead for about 8-10 minutes until the dough is smooth and elastic.
   • Alternatively, use a stand mixer with a dough hook for about 5-7 minutes.

4. First Rise:

   • Place the dough in a greased bowl and cover with a clean towel.
   • Let it rise in a warm place for 1-2 hours, or until doubled in size.

5. Shape the Loaf:

   • Punch down the dough to release air.
   • Shape it into a loaf and place it in a greased 9×5-inch loaf pan.

6. Second Rise:

   • Cover and let it rise again for about 30-45 minutes until it crowns over the pan.

7. Bake:

   • Preheat the oven to 375°F (190°C).
   • Bake for 30-35 minutes until golden brown.
   • The bread should sound hollow when tapped on the bottom.

8. Cool and Serve:

   • Brush the top with melted butter for a soft crust.
   • Let it cool on a wire rack before slicing.

Tips:

• Ensure the water is warm but not hot; too hot can kill the yeast.
• For a chewier crust, skip the butter brushing at the end.
• Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Servings:

• Makes 1 loaf, approximately 12 slices.

Nutritional Info (Per Slice):

• Calories: ~150
• Carbohydrates: 28g
• Protein: 4g
• Fat: 3g
• Fiber: 1g
• Sugar: 1g
• Sodium: 150mg

Benefits:

• No sourdough starter needed—quicker and easier to make.
• Great source of carbohydrates for energy.
• Homemade, so no preservatives or additives.

Q&A:

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast in equal amounts. No need to activate it in water; add it directly to the dry ingredients.

Q: Can I use whole wheat flour?
A: Yes, but it will be denser. Consider using half all-purpose and half whole wheat flour.

Q: Why did my bread turn out dense?
A: This could be due to under-kneading, not enough rising time, or expired yeast.

Q: Can I add mix-ins like herbs or cheese?
A: Absolutely! Mix them in after the first rise for extra flavor.

Enjoy baking and savoring this delicious homemade non-sourdough bread!