Here's a recipe I found, after searching for a quick bread recipe. It only takes 3 hrs., from start to finish, and 1 hr. and 45 min. of that is "rise time"!!
So, it literally only takes about an hours' worth of your time, where you're actually doing something. (Which is what I love about it!! lol)
3-Hour Bread
Bake 20-25 min. at 450 degrees
TIP: Use wooden (or plastic) spoons to stir together all ingredients, and use anything BUT metal bowls.
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1. Stir together first:
½ c. warm water and ½ T. sugar. Then add:
1 T. yeast.
Stir with wooden spoon until dissolved, then let sit 5 minutes.
While waiting…
2. Combine and set aside:
1 ½ c. bread flour (
lightly spooned into measuring cup),
a dash of salt, and 2 T. sugar. You can also use 2 T. honey in place of this sugar. Just add to liquid mixture before adding the above flour mixture.
** IMPORTANT: Check yeast mixture at this point. If yeast has turned frothy after 5 minutes, you’re good to go!! Otherwise, your yeast is no good and won’t work.
3. Pour sugar/yeast mixture into large bowl, then
FIRST add the following and stir:
2 T. melted butter (or olive, canola, or coconut oil), and ½ c. milk.
Then, add above flour/salt/sugar combination and stir for approx. 2 minutes. (Will be very sticky!)
4. Tip bowl towards you, and scrape contents together towards the bottom of the bowl. While still holding bowl in tipped position, pour in:
½ c. flour…then flip dough, over and over, with wooden spoon.
Then add an additional:
¼ c. flour…a little at a time…and continue to turn dough so that it starts to form somewhat of a ball and is easier to separate from bowl.
**Keep turning dough, adding little amounts of flour as you go if you need to, JUST until dough can be turned out. (Important thing is to not “over-flour“. A little sticky is okay.)
Then turn dough out onto floured surface, (dough does not have to be perfectly shaped or anything) and cover with lint-free cloth, or medium-sized bowl.
(You will need this bowl for the next step anyways, and can use the same one you cover with at this point, but a clean t-shirt also works. It‘s your choice.)
Then let “rest” 10 minutes.
5. After 10 minutes, remove bowl (if using) and grease both it AND your loaf pan, then set aside….
Now it’s time to knead the dough!!
Knead 5-10 minutes, adding only enough flour to hands and work surface at a time to keep from sticking.
(I knead for 5 min.)
Then place dough into greased bowl, cover with lint-free cloth, and
let rise 1 hr. (This is the 1st rise.)
6. After 1 hour 1st rise: Punch down dough, re-cover, and
let rise a 2nd time - another 30-45 min. (I let it rise for 45 minutes during the 2nd rise.)
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>
** This is when I set my timer for
30 minutes. When it goes off, I turn the oven on to pre-heat to 450 degrees.
** After I turn the oven on, I then re-set the timer for
15 minutes for the remainder of the
2nd rise..
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>
7. Then turn dough out onto floured surface,
knead about 10 times in order to shape into loaf, then place in greased loaf pan.
(Kneading at this time greatly increases the "rise" of the bread!!)
8. Bake 20-25 minutes at 450. (Mine is done after 20 minutes.)
And that's it!! Only takes about 40 min. to combine all ingrediants in order to get to the "first rise point" of the recipe. From there it's just a "punch down" and a 45 min. wait again before it actually goes in the oven!!
Oh, and I should mention that in my experiance with this recipe it is better to let the loaf "rest" on a rack for 40 minutes after removing it from the oven. I believe it continues to cook a bit after you take it out, and whenever I've sliced an end open, right out of the oven, it seems to let all the steam out, and the inside seems a bit doughy still. So, if you can handle waiting the 40 min., it's best to.
Enjoy!!
EVERYTHING IN PURPLE ABOVE WAS CHANGED/EDITED ON 5/28/08 AFTER FURTHER TWEAKING!!
~ Got 3 hrs.? Bake some bread!! ~
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