Simple One Hour Homemade Bread Recipe
Simple One Hour Homemade Bread
Makes 2 loaves
5 1/4 cups white bread flour
2 – 4 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 Tbsp. (rounded) saf-instant yeast
1 1/2 Tbsp. oil
2 cups warm water (somewhere between 100 and 115 degrees Fahrenheit)
- Mix dry ingredients. Add oil and water. Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water.
- Mix for 5 minutes. (Do not add any more flour after the dough has finished mixing.)
- Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).
- Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets. Cover with a large dish towel and let rise for 25 minutes.
- While loaves are rising, preheat oven to 350 degrees Fahrenheit. When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top. Make each cut about 1/4-inch deep at a 30 degree angle. Bake loaves for 25 minutes, or until they are golden brown.
Is 1 and 1/2 tablespoon accurate?
This recipe is awesome! My go-to every time I need to make some bread. I’ve also tried with half whole wheat and works just as well. I use 2 Tbsp of sugar, and use an electric thermometer to test the water temp before adding in the oil. “Saf” (brand) yeast is a must for this recipe. I keep mine in glass jars in the freezer and just add it straight in using a stand mixer with a kneading hook. Never had any problems with such a reliable yeast! I like the roll out approach of this dough and just put oil on my hands to take the dough out and off the hook and add some lightly on the counter top with my hands to make it easier to spread out, roll and fold. It works in pre-oiled loaf pans (for taller rise) or just straight onto a flat pan. I’ve made this into small sandwich buns this way as well, and honestly find the recipe super versatile. You can add 4 tbsp of sugar, 4 tbsp of cinnamon and 1/2 cup of raisins for a cinnamon raisin bread too!