One Hour Bread

11.07.2017

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

Print

One Hour Bread

4.34 from 3 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

Ingredients

  • 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

Instructions

  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

One Hour Bread - White bread recipe that's ready from start to finish in 1 hour! So easy, so fast and so delicious! Perfect for soup, sandwiches, and French toast! #onehour #easy #bread #recipe

21 comments

  • Bryn: What fat % for the milk? I think this would be a great recipe for my 10 year old to try. Thanks! November 7, 2017 at 8:13pm Reply

    • Jaclyn: Anything but skim works great here. November 7, 2017 at 10:07pm Reply

  • Kathleen: Are you able to use this recipe for buns? Thanks November 8, 2017 at 5:48am Reply

  • Carmen Carlton: I usually use unsweetened almond milk as my go-to but will buy dairy milk for some recipes. Any idea if I can get away with almond milk? Thank you. I’m looking forward to trying this recipe. November 8, 2017 at 2:58pm Reply

    • Jaclyn: I think the dairy milk is a little more flavorful but the almond milk should still work. I hope you love it! November 10, 2017 at 4:10pm Reply

  • Kathleen Giles: Would this be a good bread to cube up for stuffing? I usually get an unsliced loaf of plain white bread from the bakery. November 8, 2017 at 3:01pm Reply

    • Jaclyn: Yes definitely. November 10, 2017 at 4:11pm Reply

  • stephnie: Will this work in a bread machine? November 8, 2017 at 4:13pm Reply

  • Laura | Tutti Dolci: Such a perfect loaf and I love the idea of turning the leftovers into French toast! :) November 8, 2017 at 8:30pm Reply

    • Jaclyn: Thanks Laura! November 10, 2017 at 9:49am Reply

  • Aundrea: Do you think it’d be possible with almond milk? My son has a fairy allergy November 10, 2017 at 2:59am Reply

    • Aundrea: Dairy* November 10, 2017 at 2:59am Reply

    • Jaclyn: Yes the almond milk should work fine here. November 10, 2017 at 4:11pm Reply

  • Karen: Some how lost my hook attachment, so I kneaded by hand…..worked great!!!

    My husband and I love the bread! It makes super great toast especially with lemon curd spread on top!!

    Just one question —— how can I make this a wheat bread???? November 10, 2017 at 8:02am Reply

    • Jaclyn: I’m so glad you liked this bread recipe Karen! I imagine you could make it into wheat bread, I just haven’t tested yet. If you did 100% whole wheat you’d definitely want to add in some vital wheat gluten (probably 2 Tbsp in place of 2 Tbsp flour), or you could just try replacing half of the white flour with half wheat flour. Also, the wheat bread will probably need to rise a bit longer. November 10, 2017 at 4:08pm 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

  • 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

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

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