Non Sourdough Bread:
This loaf of Non Sourdough Bread embodies the comforting essence of traditional bread-making, offering a familiar yet delightful experience with each slice. Crafted from simple yet high-quality ingredients, this bread showcases a soft, tender crumb encased in a golden-brown crust that whispers of warmth and home.
As you tear into the loaf, the aroma of freshly baked bread fills the air, evoking memories of cozy kitchens and shared meals. The crust, with its rustic appearance and satisfying crunch, gives way to the pillowy softness within, revealing a texture that is both comforting and inviting.
Each bite of this Non Sourdough Bread is a symphony of flavors and textures, offering a delicate balance of sweetness and subtle nuttiness. The dough, lovingly kneaded and allowed to rise, achieves the perfect harmony of lightness and density, resulting in a loaf that is neither too airy nor too dense but just right.
Whether enjoyed simply with a slather of creamy butter or used as the foundation for a gourmet sandwich, this bread proves to be a versatile and timeless staple in any kitchen. Its understated elegance and classic appeal make it a beloved favorite among bread enthusiasts and casual diners alike.
With each slice, this Non Sourdough Bread invites you to slow down, savor the moment, and appreciate the simple pleasures of life. It is more than just bread; it is a symbol of nourishment, comfort, and the timeless art of baking.
Is it just me, or has everyone else noticed that sourdough recipes seem to be popping up everywhere? I’ve tried three times to start sourdough dough, and every time it has been a disastrous failure. (The frigid weather was my excuse, I said.)
Make fresh bread in little time at all with this simple recipe that doesn’t need for starter.
What you need:
Flour, bread or all-purpose, 450 g fluid ounces
24 milliliters of quick yeast
1.5 cups of water heated to 110 to 115 degrees
1/4 cup honey (optional)
salt, half a teaspoon
Instructions:
Whisk together the yeast, honey, and water. Before setting aside for 5 minutes, mix thoroughly and cover with a moist towel or cloth.
Mash the yeast mixture with the flour and salt.
Knead for two or three minutes after mixing well with a wooden spoon. (Hint: to keep the mixture from sticking, moisten your hands.)
In a warm spot, let the mixture to settle for two hours. My microwave is what I use.
When the two hours are up, stretch and fold! I perform this exercise three times every half an hour.
To shape the dough, set it on a surface that has been lightly dusted with flour. Roll the dough into a ball and set it in a basin or bread basket to rise. (Hint: I put in an hour of rising time while my Dutch oven or oven preheats.)
Heat oven to 450 degrees.
Heat your Dutch oven for half an hour once the oven is prepared. Just five minutes before you want to heat up your Dutch oven. On a sheet of parchment paper, arrange your bread and score it along the edges.
After the Dutch oven has heated up, add the bread. (Hint: add more crunch to the crust by placing an ice cube to generate steam.) Cook for 30 minutes with the lid on and 15 minutes without.
After letting it cool, savor it!
Is the recipe ready? Leave a comment telling me how it went!
