Imagine pulling a perfectly golden, crusty loaf of sourdough bread from your oven, filling your kitchen with an irresistible aroma that makes everyone's mouth water. What if I told you that you could create this bakery-worthy bread at home in less than 45 minutes, without the traditional lengthy sourdough fermentation process? This quick sourdough bread recipe combines the tangy flavor of sourdough with the convenience of instant yeast, giving you a delicious homemade bread that's both easy and impressive.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Bread
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water
- 1 tsp salt
- 1 tbsp sugar
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with sugar and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy and bubbling, indicating the yeast is activated.
- In a separate large bowl, whisk together all-purpose flour and salt to ensure even distribution of ingredients.
- Pour the activated yeast mixture into the flour mixture, stirring gradually with a wooden spoon or spatula until a shaggy, loose dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Once risen, gently punch down the dough to release air bubbles and shape it into a loaf. Place the shaped loaf into a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has increased in volume by about 50%.
- Preheat the oven to 375°F (190°C) during the final rising period.
- Optional: Make a few shallow diagonal slashes across the top of the loaf with a sharp knife to allow for expansion during baking.
- Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Water Temperature Matters: Ensure your water is between 105-110°F to activate the yeast properly without killing it. Too hot, and you'll destroy the yeast; too cool, and it won't activate.
- Kneading Technique: When kneading, use the heel of your hand to push and fold the dough. This helps develop gluten and creates a smoother, more elastic texture.
- Rising Environment: Choose a warm, draft-free spot for rising. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Don't Rush the Rise: Allow the dough sufficient time to rise. The dough should roughly double in size, which develops flavor and texture.
- Slash with Confidence: The diagonal slashes on top aren't just decorative—they help the bread expand during baking and create that professional bakery look.
- Cooling is Crucial: Let the bread cool completely before slicing to allow the crumb to set and prevent a gummy texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
