One Hour Bread
Servings: 18 servings (2 loaves total)
Calories: 159cal
Equipment
- Stand mixer with paddle attachment and dough hook
Ingredients
- 24 ounces white bread flour 680g, 5 1/4 cup
- 3 Tablespoons granulated sugar
- 1 ½ teaspoons table salt
- .50 ounce rapid rise yeast 2 packets, 14g
- 1 ½ Tablespoons olive oil
- 14 ounces VERY warm water 100-110F (1 3/4 cups)
- 1 large egg optional
- cooking spray such as vegetable, canola, or olive oil spray
Instructions
- Stir together dry ingredients in the bowl of your stand mixer. Add oil and water and mix for 1 minute with paddle attachment. Check the consistency of the dough. The dough should be a little sticky and stiff, but not so sticky that it has to be peeled from your fingers.24 ounces white bread flour, 3 Tablespoons granulated sugar, 1 1/2 teaspoons table salt, .50 ounce rapid rise yeast, 1 1/2 Tablespoons olive oil, 14 ounces VERY warm water
- Change mixer to the dough hook. Mix for 5 minutes on low, occasionally stopping to push the dough back down below the dough hook if needed.
- Spray baking sheets with cooking spray and set aside.
- 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 and form loaves into desired shapes. Place loaves onto prepared baking sheets. I bake one loaf per sheet as they will rise a little more while baking. Cover with a large dish towel and let rise for 25 minutes.
- While loaves are rising, preheat oven to 350 F.
- When loaves have finished rising, whisk egg in a small bowl. Gently brush each loaf top with egg.1 large egg
- 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.
- Move loaves to a wire rack to cool.
Video
Notes
- This recipe yields 2 loaves, or more depending on how you shape them. It should make between 16-20 slices of bread.
- You can use all purpose flour if you don’t have bread flour. Bread flour will provide more chew, and you’ll get a better rise, but all purpose will definitely do the job.
- You'll want to use a rapid yeast, or instant yeast. Though the two aren't necessarily the same in every aspect, it is totally fine to use either at a 1:1 ratio here. I have made this bread using both instant yeast and rapid yeast, and they each came out great.
- This is a stiff dough. So, don’t be concerned if the dough balls up in the mixer and you find you have to push it back down during the dough hook step. If you are concerned about your mixer not being able to handle this dough, you can most certainly knead it by hand.
Nutrition
Serving: 1serving (1 slice) | Calories: 159cal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 197mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 0.002mg | Calcium: 7mg | Iron: 0.4mg
