No time for sourdough? 3 easy homemade bread recipes to try instead

Artisan sourdough is gorgeous and delicious. But between busy workdays, managing family routines, and juggling life’s daily commitments, keeping a sourdough starter alive with rigid feeding schedules isn't realistic for every home baker.

If you want the magic of fresh, warm, homemade bread without feeling like you adopted a family pet to care for, these three low-fuss recipes easily fit into any busy timeline, giving you fresh sandwich slices, rustic loaves for dipping, and dinner rolls without stress. 

1. Crusty low-effort ciabatta

Inspired by Cucina by Elena’s foolproof method, this high-hydration dough has the iconic Italian airy, open crumb and crackly crust, relying on a few rounds of gentle folds during rise time instead of extended kneading.  

• Ingredients: 2 cups all-purpose or bread flour, 1 cup lukewarm water, 2¼ tsp. instant yeast, 1 tsp. salt, 1 tbsp. semolina flour or fine cornmeal (for texture and crunch). 
• How to make it:
• 1. Stir all ingredients together in a large bowl until a wet, shaggy dough forms (2-3 minutes). 
  2. Cover and rest for 2 hours. Every 30 minutes during the rest time, do a quick stretch-and-fold directly in the bowl by stretching the dough up and folding it over (don’t forget to wet your hands with water or olive oil to reduce stickiness).  
  3. Tip dough onto a lightly floured surface, gently nudge into two oblong slipper loaves on a parchment-lined baking sheet, and rest for 20 more minutes.
  4. Place an oven-safe dish with 1–2 inches of water on the bottom rack to generate steam. Bake the loaves at 425°F (220°C) for 25–30 minutes until blistered and an instant-read thermometer reads 205°F–210°F.

2. The sourdough "look-alike" (overnight faux-dough)

Love the blistered crust and tangy bite of sourdough? This slow-ferment, low-yeast shortcut uses apple cider vinegar and Greek yogurt to mimic that distinct artisan flavor while naturally breaking down the gluten.

• Ingredients: 3 cups flour, ½ tsp. active dry or instant yeast, 1 ½ tsp. salt, 1 tbsp. apple cider vinegar, 2 tbsp. plain Greek yogurt, 1 ¼ cups lukewarm water.
• How to make it:
• 1. Whisk dry ingredients in a bowl. Stir vinegar and Greek yogurt into lukewarm water, pour into dry ingredients, and mix into a shaggy dough (3-5 minutes).
  2. Cover tightly and let ferment on the counter for 8–12 hours (or in the fridge for 8–24 hours).
  3. Shape into a round ball on parchment paper while preheating a 5- to 6-quart Dutch oven to 450°F (230°C).
  4. Lower the dough into the preheated pan. Bake covered for 30 minutes, then uncover for 12–15 minutes until deep golden-brown and the internal temp registers 205°F–210°F.

3. Dad’s soft sandwich bread or dinner rolls

This tried-and-true family recipe is a gold standard for tasty, everyday bread that tastes like home. Olive oil and milk give it a tender, velvety crumb that slices cleanly for lunchbox sandwiches or toasts up beautifully with butter.

• Ingredients (makes 1 loaf or 8–10 rolls): 3 cups all-purpose or bread flour, 1 ½ tsp. sugar, 1 ½ tsp. salt, 1 ½ tsp. active dry yeast, 2 tbsp. olive oil, 1 cup warm liquid (¾ cup milk + ¼ cup water), 1 ½ tsp. white or apple cider vinegar (stirred into the milk/water).
• How to make it:
• 1. Whisk dry ingredients in a large bowl. Add wet ingredients to the dry, and knead 3-5 minutes until mostly smooth and elastic. 
  2. Cover and let rise in a warm spot for 2-3 hours until doubled in size.
  3. Shape into a greased loaf pan or sheet pan (or divide into dinner rolls on a baking sheet).
  4. Bake at 400°F (190°C) for 20–25 minutes for rolls or 30–35 minutes for loaves, until golden or the internal temperature reaches 195°F–200°F.
  5. Baking Tip: For an easy, soft crust, bake open in loaf or sheet pans with a shallow dish of water on the bottom rack for steam. (You can also use a loose foil tent until halfway through baking, or bake as a round boule in a Dutch oven for a firmer crust.)

Baker’s Note: Each recipe here makes 1–2 manageable loaves, but all three can easily be doubled if you are baking for a crowd or freezing an extra loaf for later. With one-bowl prep, little to no kneading, and a simple mix-rest-and-bake formula, these recipes are the perfect shortcut to any weekly homemade bread rotation.