One Hour Bread
User Reviews
4.8
One Hour Bread
Description
The bread starts with combining warm water, milk, and butter to create a cozy environment for rapid rise yeast. Bread flour, sugar, salt, and yeast are blended, then the liquid mix and lemon juice are added. After a brief mixing and kneading period, the dough is shaped into two equal loaf-sized portions and placed in well-prepared loaf pans.
The fast-rise yeast shortens fermentation, enabling the bread to be ready in roughly one hour. The result is a soft crust and a tender crumb, making the bread versatile for sandwiches, toast, or accompanying meals.
Precise temperature control of liquids and measured mixing help optimize yeast activity. Adjusting flour as needed helps achieve the correct dough consistency, which should be slightly sticky but manageable. The lemon juice likely contributes a slight tang and dough conditioning.
Ingredients
- 5 1/2 cups (780g) bread flour then more as needed, or all-purpose flour
- 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
- 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).
- 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.
- Pour warmed water mixture into flour mixture then pour in lemon juice. Mix on a fairly low speed for 1 minute.
- 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).
- Meanwhile spray two 8 by 4-inch or 8 1/2 by 4 1/2-inch loaf pans with non-stick cooking spray.
- Divide dough into two equal portions, and shape into logs each 8-inches long. Transfer to prepared loaf pans.
- 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.
- Meanwhile preheat oven to 375 degrees.
- Bake in preheated oven until golden brown on top and hollow when tapped, about 22 - 25 minutes. Invert loaves onto wire racks to cool.
- Store loaves in an airtight container once they are almost finished cooling.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
4.8
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