One Hour Bread


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!

One Hour Bread

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!

One Hour Bread

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.

One Hour Bread

So for this bread just be sure your dough isn’t too sticky or it won’t rise as well.

One Hour Bread

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.

One Hour Bread

And really let it fluff up in volume. At least double if not more. Otherwise you’ll just have a super dense heavy loaf.

One Hour Bread

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


One Hour Bread

4.5 from 8 votes

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. 

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 2 small loaves


  • 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


  1. Meanwhile preheat oven to 375 degrees. 

  2. 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). 

  3. 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.

  4. Pour warmed water mixture into flour mixture then pour in lemon juice. Mix on a fairly low speed for 1 minute. 

  5. 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).

  6. Meanwhile spray two 8 by 4-inch or 8 1/2 by 4 1/2-inch loaf pans with non-stick cooking spray.

  7. Divide dough into two equal portions, and shape into logs each 8-inches long. Transfer to prepared loaf pans.

  8. 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. 

  9. Bake in preheated oven until golden brown on top and hollow when tapped, about 22 - 25 minutes. Invert loaves onto wire racks to cool. 

  10. Store loaves in an airtight container once they are almost finished cooling.

  11. Recipe source: Cooking Classy

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  • Sarah: This bread saved my bacon this morning! I’ve been a bit under the weather and haven’t been cooking as much and neglected to make my usual sourdough loaves. Today I had nothing prepared, not even for lunch, so I got up a lil early and had this whipped up in time for breakfast! The rest will be made into grilled cheese for lunch. I like how quick and easy this was, even though the crumb is a bit dense and the crust is a little stretchy instead of crunchy. Next time I’m in a pinch I’ll try it again but with the 10 min rest after kneading that everyone has recommended! October 3, 2018 at 11:36am Reply

  • Sandy Page: I love this recipie! I have made it twice: once as white bread, and once as whole wheat bread. Both times my loaves were very dense, and did not rise to double it’s size. What have I do wrong? February 11, 2018 at 9:17pm Reply

    • Jaclyn: You could try adding a little more yeast. Let it rest in a warm place like an oven that was heated for 2 minutes then turned off, or close to space heater. And let it rise longer. Hope something there helps. Do note though that it will have a medium density nothing like the fluffy bread at the store :). Also the whole wheat version will likely need some vital wheat gluten. February 19, 2018 at 12:20pm Reply

      • Shellie Dunn: I found that just letting the dough sit for 10 full minutes (to rest) after using the dough hook and before turning out. This extra 10 minutes does wonders to lighten the density of these loaves and make even better bread. My son and I adore this recipe! February 20, 2018 at 7:15am Reply

  • Shellie DeYoung-Dunn: My son and I can’t thank you enough for this recipe! It has been so rewarding to be able to create two wonderful loaves for dinner late in the afternoon. Yesterday, our neighbor plowed out our driveway after 10 inches of snowfall. We turned around and made this bread and presented his family with a loaf by dinnertime! They were thrilled, to say the least. My only addition to your recipe is to add a 10 minute rest period after the dough hook kneading. I just left the dough in the bowl (though I took out the hook) and after 10 minutes, my son measured, cut and shaped two beautiful loaves. The bread was less dense with a nice airiness to it. February 10, 2018 at 10:14am Reply

    • Jaclyn: Glad you enjoyed it and how nice of you to share Shellie! Thanks for your review! February 10, 2018 at 10:18am Reply

  • Jan B: I’ve been intimidated by yeast recipes for a long time but I don’t know why! I decided to try this bread recipe and….we LOVE it! In a 9×5 pan, it made a huge loaf. The next time I made it, I divided it into 2 pans (and added a little local, raw honey). Either way is just as well! I don’t have a dough hook for my Kitchen Aid mixer (yet!), so I started with the paddle
    attachment, added my liquids and let it beat for a couple minutes. Then I turned it out onto a lightly floured counter and kneaded it by hand for a minute or two. So fun! Thank you for sharing this recipe. I anticipate making this bread for-evah!!! January 10, 2018 at 3:17pm Reply

    • Jaclyn: Yes! It is a keeper for me too. ;) January 17, 2018 at 12:06pm Reply

  • Olya: I’ll be making this for my son who loves bread. So much healthier than the store bought one. November 17, 2017 at 3:59pm Reply

    • Jaclyn: I hope that it’s enjoyed! It’s one of my go-to recipes lately! November 18, 2017 at 9:52pm Reply

  • Danny D Fansler: Adding with yeast! November 12, 2017 at 6:06pm Reply

  • Danny D Fansler: I thought salt kills yeast?Sugar feeds it! November 12, 2017 at 6:05pm Reply

    • Jaclyn: This is rapid rise yeast/instant yeast so it reacts differently then the active dry yeast. If you were to use active dry traditional yeast then yes you’d want to proof it first with the water and sugar and no salt but I recommend the quick yeast here. November 12, 2017 at 8:48pm Reply

  • KPP: have you ever used this recipe to make cloverleaf rolls? I’d like to make one loaf and then rolls…was wondering if you’ve ever adapted the shape of this recipe…thx! November 10, 2017 at 11:09am Reply

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