This One Hour Bread is my new favorite thing in life! But really it is one of my latest go-to recipes. I can’t even count how many times I’ve made it, so it’s due time that I shared it with you!
At first it may take you 70 or 75 minutes from start to finish, but once you get the hang of it you can have this bread ready in 1 hour (I’ve timed it)!
You just can’t beat that! Fresh homemade bread warm from the oven in 60 minutes! For all of your favorite sandwiches, to pair with that bowl of comforting soup on a cold day, or to make into morning toast with your favorite homemade jam.
By the way, the only jam recipe I ever make is this less sugar raspberry freezer jam. It’s my favorite, I’ve been making it for years and there’s no canning skills required.
Another great thing about this bread recipe is that it makes two loaves. My favorite thing is to save the second loaf for French toast the following morning. It makes the best French toast ever!
Also this is kind of random, but I’ve been wanting to share this with you guys – my brother wrote an awesome book and just recently had it published!
It’s called the Sage Challenger and a dystopian novel. So if you liked the Hunger Games or Divergent you’ll love this book! Lucky me, I was one of the first to read it before it was even published!
It would make a perfect Christmas gift for anyone on your list that likes to read, especially teens or someone who’s into sports as it’s action packed with futuristic extreme sports! It even has a bit of a love story in it. Which is a must if you ask me :).
It really is such a creative novel (can you tell by the cover?) and I can’t wait to read the next! To read more about the book or to purchase a copy you can follow this link HERE to view it on Amazon.
So for this bread just be sure your dough isn’t too sticky or it won’t rise as well.
And let it rise in a warm place. On cold winter days you may need longer than the time listed but try and find a warmer spot if you can.
And really let it fluff up in volume. At least double if not more. Otherwise you’ll just have a super dense heavy loaf.
And after baking brush the tops with a little butter if you’d prefer. Then be sure to sneak at least one slice while it’s still warm.
There’s nothing like fresh bread from the oven!
One Hour Bread
The easiest white bread recipe! Lately I make it more than any other bread or roll recipe, it's so fast and so delicious! Plus, I love to save the second loaf for French toast the next day.
- 5 1/2 cups (780g) bread flour (I recommend using King Arthur), then more as needed
- 3 1/2 Tbsp granulated sugar
- 2 tsp salt
- 1 1/2 Tbsp rapid rise yeast
- 1 1/2 cups water
- 2/3 cup milk
- 3 Tbsp butter, diced into 1 Tbsp pieces
- 2 tsp lemon juice
Meanwhile preheat oven to 375 degrees.
In a bowl or in a large liquid measuring cup combine water, milk and butter. Heat in microwave until it reaches 120 - 130 on an instant read thermometer, about 1 - 2 minutes (it's okay if butter doesn't fully melt).
Meanwhile add 5 1/2 cups flour, sugar, salt and yeast to the bowl of an electric stand mixer fitted with the paddle attachment. Mix for about 10 seconds to blend.
Pour warmed water mixture into flour mixture then pour in lemon juice. Mix on a fairly low speed for 1 minute.
Scrape dough from paddle and switch to hook attachment, scrape sides of bowl. Set to a fairly low speed and let knead 4 minutes, while adding a little more flour if needed until dough consistency isn't sticky (it can stick to the bottom of bowl but shouldn't stick to the sides).
Meanwhile spray two 8 by 4-inch or 8 1/2 by 4 1/2-inch loaf pans with non-stick cooking spray.
Divide dough into two equal portions, and shape into logs each 8-inches long. Transfer to prepared loaf pans.
Cover loaves with a large container such as a cake carrier or spray a sheet of plastic wrap with non-stick cooking spray and drape over loaf pans. Let rise until doubled in volume, about 25 minutes.
Bake in preheated oven until golden brown on top and hollow when tapped, about 22 - 25 minutes. Invert loaves onto wire racks to cool.
Store loaves in an airtight container once they are almost finished cooling.
Recipe source: Cooking Classy