Unlock the Secret to Light and Airy Sourdough Breakfast Breads
If you’re a fan of soft, fluffy sourdough bread with those signature little holes dotting the surface, you’re in for a treat. This sourdough round bread recipe is ideal for breakfast or as a snack. It’s easy to make, requires no special equipment, and delivers perfect results every time. Whether you’re new to bread-making or a seasoned baker, this recipe will elevate your morning routine.
Why This Recipe Stands Out
Sourdough bread has been cherished for centuries due to its distinct flavor and texture. What makes this version exceptional is its simplicity. We’re focusing on creating the perfect blend of ingredients to achieve a light and airy bread with a slight tangy taste, thanks to the fermentation process.
Here’s what sets this recipe apart:
Quick Preparation: Unlike traditional sourdough recipes that take hours to proof, this one incorporates instant yeast for quicker results.
Perfect Texture: The addition of baking powder and milk creates an ultra-soft bread with a moist crumb.
Customizable: While the base ingredients are straightforward, you can enhance the flavor by adding authentic spices or seeds.
Understanding the Ingredients
Let’s break down the components of this recipe and their roles:
Milk: Provides richness and softness to the bread. Warming the milk to 100–110°F (38–43°C) helps activate the yeast, ensuring a good rise.
Granulated Sugar: A small amount of sugar feeds the yeast, kickstarting the fermentation process.
Instant Dry Yeast: This quick-acting yeast reduces the preparation time while still delivering a classic sourdough flavor.
All-Purpose Flour: The base of the bread, it’s versatile and creates the perfect structure for this recipe.
Baking Powder: Adds extra leavening power, ensuring your bread is light and fluffy.
Salt: Enhances the overall flavor profile and balances the sweetness from the sugar.
Butter: Optional but recommended for serving. A slather of melted butter elevates the taste and makes each bite indulgent.
Pro Tips for Success
Temperature Matters: Always check the temperature of your milk before adding yeast. Too hot, and it will kill the yeast; too cold, and the yeast won’t activate.
Patience with Proofing: While this recipe is quicker than traditional sourdough, letting the batter rest for 50 minutes allows the dough to double in size and develop flavor.
Choose the Right Pan: A heavy non-stick or cast-iron skillet ensures even cooking and prevents sticking. Grease the molds generously to avoid any hassle.
Consistency of the Batter: The batter should be thick but pourable. If it’s too runny, the bread won’t hold its shape. If too thick, the signature holes won’t form.
Monitor Heat: Cook over medium-low heat to ensure the bread cooks through without burning the bottom.
Custom Additions to Elevate the Recipe
While the original recipe keeps it simple, you can personalize your sourdough round breads with these authentic additions:
Spices: Add a pinch of ground cinnamon or nutmeg for a warm, aromatic flavor.
Seeds: Sprinkle sesame, chia, or flaxseeds into the batter for a nutty crunch.
Herbs: Finely chopped fresh rosemary or thyme can add a savory twist.
Cheese: Mix in grated Parmesan or cheddar for a cheesy delight.
Dried Fruit: Add raisins or chopped dried apricots for a touch of sweetness.
Serving Suggestions
These fluffy sourdough breads are incredibly versatile. Here are some serving ideas:
Classic Butter: Serve warm with a generous spread of butter.
Sweet Treat: Drizzle with honey or spread with your favorite jam.
Savory Option: Top with avocado slices, a sprinkle of salt, and a dash of chili flakes.
Breakfast Sandwich: Use them as a base for eggs, cheese, and bacon.
Snack Pairing: Pair with a creamy dip or soup for a satisfying snack.
Now that you understand the basics and have tips for success, let’s dive into the recipe itself.
Simple and Foolproof Sourdough Round Bread Recipe
Preparation Time:
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 2 hours
Ingredients:
1 cup (236 ml) milk, plus 1 tablespoon, warmed to 100–110°F (38–43°C)
1 teaspoon granulated sugar
1 teaspoon instant dry yeast
1 cup (150 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 tablespoons butter (for serving)
Instructions:
Activate the Yeast: Pour the warmed milk into a mixing bowl. Lightly whisk in the sugar and yeast. Allow the mixture to sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
Mix the Batter: Sift the all-purpose flour, baking powder, and salt into the milk mixture. Whisk until the batter is smooth and well-combined. Cover the bowl with a towel and place it in a warm area to rest for 50 minutes. The batter should double in size.
Prepare the Pan: Preheat a heavy non-stick frying pan or cast-iron skillet over medium-low heat. Grease 3 ½ inch (9 ½ cm) metal English muffin molds or cookie cutters with butter or non-stick spray. Place the molds in the pan.
Cook the Breads: Spoon 6 tablespoons of batter into each mold until they are half full, ensuring the batter is no more than ¾ inch (2 cm) deep. Smooth the tops to create an even surface.
Watch for Bubbles: Cook for about 5 minutes until bubbles form, burst, and create holes on the top. The surface should no longer appear shiny. Check the bottoms to ensure they’re not browning too quickly. Adjust the heat if needed.
Remove Molds: Use tongs to carefully remove the molds. If they stick, gently run a knife around the edges. Flip the breads using a spatula and cook for an additional minute to brown the other side.
Serve Warm: Remove from the pan and serve immediately with butter or your favorite toppings.
Nutrition Information (Per Serving):
Calories: 86
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 2 mg
Sodium: 282 mg
Carbohydrates: 17 g
Fiber: 1 g
Sugar: 1 g
Protein: 2 g
