The Best 1 Hour Bread Recipe is the easiest homemade bread to make –ever. I admit I laughed skeptically at the idea of putting all the dry ingredients together (including yeast) into the bowl first. It was just, well…not right.
I’m from the old school of allowing the yeast, sugar and water to work together for a few minutes before adding the dry ingredients. However, the reviews of many of the recipes I read online convinced me it was possible.
The idea of homemade bread in an hour was alluring. This was definitely Baking Outside the Box for me!
I gathered my ingredients from my pantry only to discover that I didn’t have better-for-bread flour nor the ‘instant’ yeast called for in most of the recipes.
In fact all I had was Walmart ‘Great Value’ flour and regular yeast. But I crossed my fingers and forged ahead.
I admit some trepidation as I placed the first batch of it in the pans because I could see little yeast-speckles in the dough. Would it rise that way? It rose. Really fast.
It worked well the first time I tried it.
You can see from the picture below, that I heeded the suggestion that the loaf may need to be slashed just prior to baking. It supposedly would keep it from rising quickly and cracking in the oven.
I haven’t slashed a rising loaf since the first time. I just make regular loaves and they turn out beautifully.
Update: Bettering the Best 1 hour Bread Recipe.
Over time I have played with the amounts of all the ingredients and mixing methods until the dough came out as Goldilocks said, ‘Just right.’ While you can use the original dump method which is spoken of at the beginning of this article, I suggest that you follow the updated recipe as written. Including allowing the yeast a bit of sugar, water and a little time to work.
So for about an extra 7 minutes, you can have a superior, soft, fine crumb bread that slices well and is nice for sandwiches. Trust me, It’s an improvement. (I never did get used to the yeast specs in the dough!)
So if you’re still hoping for it, the dump method I used originally is in the notes section of the recipe. It explains the dump method I used to use, and then you just carry on with the instructions as written at #6. It makes a fine batch of bread. Questions? Please leave a comment.
It slices well for toast and sandwiches. The bread has a lovely, fine texture that is lightly chewy. The One hour bread also makes a great cinnamon bread as well as Artisan bread. (See note on recipe below.)
Next time I make this I may use slightly more water for a stickier dough and I’ll be making rolls out of it. I’ll let you know how it turns out! –Enjoy! ~ Laura
No Mixer? Try Hand Kneading
I was asked if it was possible to make bread without a mixer. The answer is a resounding yes! Here is my advice for making bread by hand.:
For the first 25 years I made bread I didn’t own or use a mixer. Hand kneading takes a bit of extra ‘elbow grease’ but you can still turn out a nice batch of bread.
Start by combining the water, oil, sugar and yeast in a small bowl and set aside for about 5-7 minutes until it looked a bit bubbly.
Use a big mixing bowl and wooden spoon and put in the first two cups of flour. After the yeast has begun to bubble up, stir the liquid mixture into the 2 cups of flour.
Add in more of the flour and the salt, stirring in thoroughly.
Then when it is still a bit sticky but has become hard to stir and there is about 1 cup of flour left to add, dump the dough onto a clean, floured surface and knead in the rest of the flour by hand. See the videos about kneading below the recipe to see how it’s done.
Then after the dough has become glossy (5-7 mins) shape it into two loaves and proceed as directed for the rising time, baking etc.
The texture of the finished bread will be somewhat courser, like a country loaf, but will taste fantastic.
Please Note: This recipe has been updated to create a slightly softer, more pliable dough. After making it many times, the version below is my family’s favorite. (The original dump method is in the recipe notes.) Enjoy – Laura
Best 1 Hour Bread Recipe
Best 1 Hour Bread
Ingredients
- 4 1/2-5 cups flour
- 2 T yeast
- ¼ cup sugar
- 2 tsps salt
- 2 1/2 cups warm water (not too hot and not tepid)
- 2 T olive oil
Instructions
- Pour 1/2 cup warm water into a small bowl and sprinkle with 1 tsp of the sugar. Sprinkle the yeast over the top and stir gently to combine. Set aside and allow yeast to work about five minutes while prepping the pans and ingredients in the mixer.
- Grease two bread pans. (Glass or ceramic preferred.)
- Combine 2 cups of the flour with the rest of the dry ingredients in mixer using dough hooks for a few seconds on low. (The salt in the flour will not harm the yeast.)
- Pour yeast mixture and 1 cup warm water and olive oil over the ingredients in the mixer. Mix ingredients on slow speed.
- With mixer on low, add 1 cup of warm water and then 2 cups of flour.
- After ingredients are combined, turn mixer speed to medium. If dough is too wet and sticky add up to 1 cup flour 2 tablespoons at a time while mixer is running (or while kneading) till it comes away cleanly from the sides of the bowl. Dough should still be soft, stretchy and a bit sticky.
- Mix for 5 minutes on medium. Dough should mix together and come away cleanly from the sides of the bowl during this time. Dough will be smooth at the end of mixing. Optional hand kneading: Turn dough out onto a clean, floured surface and knead turning it a quarter turn each time for 5-8 minutes till dough is smooth.
- Oil or grease hands and remover dough from bowl onto clean and lightly-floured counter or silpat and knead it 4-6 times. This is a soft dough, but if it is too sticky too handle, knead in a bit more flour.
- Divide dough evenly into two balls and shape into loaves and place in prepared pans.
- Lightly cover loaves with plastic wrap or clean dish towel and sit in a warm place to rise till dough is about double in volume up to 30 minutes.
- While dough is rising, heat oven to 400°.
- Bake loaves for 15-20 minutes, till golden brown. Turn them out onto cooling rack. (And of course while it will slice better when it cools, it is irresistible when warm out of the oven, dripping with butter and honey. Enjoy.)
Notes
The bonus here is that kneading is a great way to take out one’s frustrations on the dough.;). Best of luck with this method!
Here is a short video about kneading:
Here is another brief video to help you tell when the dough has been kneaded enough:
thanks to these Inspirations::
…and many more!
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I tried this bread recipe and it turned out great !! I did a couple of things different because I don’t have a really good mixer but I do have a bread machine. So in went everything with the yeast ( I only had regular) on the top and let it rip on the dough cycle. Added a little more water as needed, so as to not put too much stress on the machine because it was more flour than called for in bread machine recipes. Then followed the recipe to the end and out of the oven came 2 beautiful loaves with , of course, a fresh warm slice getting covered with butter and devoured before the aroma had left the kitchen. Still have one in the freezer . Will be making it again some time very, very soon. Thanks, Martha
I’m so glad you’re enjoying the recipe and thanks for the tips for others with a bread machine!
I finally managed to log in, but cant find the recipe for one hour bread!
Hi Jean, Here is the direct link: Best 1 Hour Bread. . Also, it can be found on the A-Z recipe list on the right side bar or the original post for it can be found under the menu tab ‘Previous Posts’.
I’m SO excited to try this! I have never made bread before (that’s embarrassing, I know) and it has always seemed kind of intimidating. Plus I’m never organized enough to allocated a load of time to it. I’ll let you know how it goes 🙂
You should come over and make bread with me at my house. You are totally invited!
Hi Laura. Thanks for this bread recipe. Like you, I was also used to making ingredients sit for a while and work their magic. This however changed with bread machine baking. But whatever it is that we can do quickly is good right? I’ll be trying this 🙂
do I leave water in oven baking the bread? Can’t wait to try this recipe
Thank you
Yes, leave the water in oven for baking for crustier loaf.
Bread in the oven….very excited!!!
What size breadpan did you use, 9×5 or 8×4?
It’s a Pyrex Loaf Pan and it’s dimensions are: 8.3 x 5 x 4 inches , so 9″x 5″ is the closest size.
This was a great recipe. It rose well, slices well and I will definitely bake this recipe again.
Thanks for sharing!
Mine came out really sticky. Can I use rapid rise?
I did try this recipe before and it came out perfect?
Thank You so much for the recipe
I havent used rapid rise. If you choose to use it please let us all know if it worked well for you.
Do you have any suggestions for someone who does not own a mixer with a dough hook?
Absolutely no worries! For the first 25 years I made bread I didn’t own or use a mixer. Hand kneading takes a bit of extra ‘elbow grease’ but you can stil turn out a nice batch of bread. Start by combining the water, oil, sugar and yeast in a small bowl and set aside for about 5-7 minutes until it looked a bit bubbly. Use a big mixing bowl and wooden spoon and put in the first two cups of flour. After the yeast has begun to bubble up, stir the liquid mixture into the 2 cups of flour. Add in more of the flour and the salt, stirring in thoroughly. Then when it is still a bit sticky but has become hard to stir and there is about 1 cup of flour left to add, dump the dough onto a clean, floured surface and knead in the rest of the flour by hand. Then after the dough has become glossy (5-7 mins) shape it into two loaves and proceed as directed for the rising time, baking etc. The texture of the finished bread will be somewhat courser like a country loaf, but will taste fantastic. The bonus here is that kneading is a great way to take out one’s frustrations on the dough.;). Best of luck with this method! Here is a short video about kneading. Here is another brief video to help you tell when the dough has been kneaded enough.
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Hi Mrs. Laura!! This recipe looks absolutely amazing and I am making it today!! Though I am really looking to make yeast rolls as it is the holidays and I cant have dinner without a good yeast roll 😋! I was hoping you had some advice for me or a recipe you would share for yeast rolls! Please and thank you and hope you are having an amazing day!!
What am i doing wrong if I end up needing 5-6 cups of flour before the dough isn’t so watery and sticky?! The loaf still turned out pretty good though
I’m glad it’s turning out good despite the stickiness. It is in general a softer dough with more yeast so it can rise more easily. Could it need a longer kneading time? Also, climate can affect a recipe. If the weather is particularly wet or humid perhaps it’s affecting the texture of the dough. You could try putting in a little less water in the mixture, maybe. (2-3 Tablespoons.) Please feel free to adjust this recipe to get a dough texture that is smooth and makes a good loaf. With best wishes for happy baking, Laura
Love this recipe and make it every day by hand since I don’t have a mixer. My husband and five kids love this bread. So easy and inexpensive that there’s really no excuse to buy commercially made bread. I do end up using about 1 to 1.5 cups more flour each time than called for.
I’m new to bread making. This recipe is super easy & delicious. Thanks for the videos on kneading; very helpful.
The best bread I have ever made! Thank you for the recipe. Is this going to be ok if I wrap it up and put in the freezer?
It does change the texture when you refrigerate or freeze bread. That said, if you choose to freeze it, double wrap it to protect it from freezer burn and don’t leave it in the freezer for more than 2-3 weeks and it should still be somewhat fresh and useable.
I have made this recipe 4 times and it turned out perfectly each time.
I have yet to make this. Can you use honey instead of sugar. I try not to use straight cane sugar in anything.
Thanks so much
Absolutely, you can use honey!
What kind of yeast do I use?
I use Fleishman’s yeast. I don’t use rapid rise yeast.
Perhaps the flour density or gluten content is different in the UK? This is the only recipe I use for regular bread and I assure you it looks exactly like the pictures and turns out every time. The dough is a bit softer and sweeter as the extra yeast needs more sugar to get going so that the loaves will prove quickly. The dough is definitely not pourable. Here is a quote about rule of thumb flour and water amounts I found for you on Reddit: ‘The basic all-purpose flour/liquid ratio is 2 1/2 to 3 cups flour to 1 1/4 cups liquid, depending on the time of year — more flour in the summer, less in the winter.’ Happy baking!
I started not to put all the salt the recipe says. I should’ve followed my first thought. This is way too much salt even if it makes 2 loaves of bread.
Sorry it wasn’t to your taste. Please add or subtract ingredients according to your own liking. That’s what I do! 😊
This turned out beautifully! I normally only make sourdough but needed some bread last minute. I had a bag of sprouted spelt in the pantry and used that for this recipe. The loaves baked up tall and soft, perfect for sandwiches! I used instant yeast (4 teaspoons) and mixed it with the flour instead of using active yeast that needs to dissolve. I only have metal loaf pans, 9.5×5.5×2.75 (outside dimensions), and they were the perfect size. Started looking for the recipe at 5pm and we were eating bread at 6:30pm!
I’m so pleased this recipe worked for you!