Homemade bread in one hour

Ah good idea! I'll have to start buying yeast that way. I make a lot of bread in the cooler months!

Do you have issues with dyes? I think I read that the battery farms add red dye to their feed to make the yolks colored. It could be any number of things in their feed too that's bothering you.

Found this online...not sure if it is anything like the original post, but sounds good!

One Hour Bread Recipe: Burning Down The Kitchen with Cookistry



Prep time
35 mins
Cook time
25 mins

This bread recipe can made in one hour, but don’t let that fool you. It’s delicious, crusty on the outside and soft on the inside. It will become a family favourite!

Ingredients

• 1 tablespoon olive oil
• 1 cup warm water (not hot)
• 1 tablespoon sugar
• 1 package of instant yeast
• 3 cups all-purpose flour, or bread flour
• 1 teaspoon salt

Instructions

1. Preheat oven to 400 degrees F.
2. Drizzle olive oil on a baking pan. Set aside.
3. Combine water, sugar and yeast in a medium sized bowl. Give it a quick stir and then let it stand for a few minutes to allow the yeast to foam up. This step is very important, if your yeast foams it's still good and you'll have some amazing bread on your hands.
4. Add the flour and salt, stir until combined well. You can use any method that makes you happy. I did one by hand and one in my stand mixer just to see if there was much difference. There was not.
5. Now you can mix and stretch by hand, Donna refers to this as air kneading. You basically just pick up the dough, hold an edge of it in each hand and pull it so it stretches out. It's going to get really stretchy, and likely tear, but just keep stretching, turning and folding until it smooths out. I added a little olive oil to one of mine and it seemed to really help me work the dough nicely. I turned it onto the counter and hand kneading it for a few minutes. Once it's smooth you can form it into a ball, set on the sheet and wrap it in plastic wrap. Then allow it to rise for 30 minutes in a warm spot.
6. Once the dough is puffy, unwrap and lay on the baking sheet. Score the top with a knife as desired. You can also drizzle a little more olive oil or butter on top if you like.
7. Place in the oven and cook for about 20 to 25 minutes. It's ready when the top is brown and the bread makes a hollow sound if you thump it. This is not an invitation to beat the tar out of bread, just give a slight whack with your knuckle, otherwise you'll be eating croutons instead of bread.
8. Remove from oven and allow to cool on a rack. Good luck with this step. I don't think our bread has ever gotten the chance to cool completely in this house.
9. Serve with a big old bread loving smile.

Notes
Recipe Source: 1 Hour (ish) Bread from Cookistry

Allowing bread to cool is super important to bread you will be slicing for sandwiches. A rustic bread like this one is something we often serve warm with dinner.




This bread was delicious. I made two and we demolished it in about a day. It’s so good. Quick, easy and a hit with the hooligans. You can’t ask for more than that. Except some butter to spread all over this. The only thing better than hot bread is hot bread smeared with tons of butter. Try for yourself and let me know what you think!

That looks soooo good!!! Yes, BUTTER!

So, is that your comment FEM? Did you make this?
Love fresh bread. Baking chicken right now, biscuits just went in oven. Would have made this had I see it a couple hrs ago.

Cool & rain today, can't work outside. Trying to do some cooking & in house cleaning (UGH!!). I so need to do it.

I wish! No, I pulled it off the website with all the comments. But, dang - I may have to give it a shot! If you get to it before me - give us a report.

That sounds good! The reason for completely cooling bread before you cut it is because it gets gummy in the middle. That goes for wrapping it up as well. But who can resist hot bread?

When my daughter was younger, we'd go to WalMart after I got off work and the hot French bread they had in the warmer was too good to pass up. We usually had half the middle eaten out by the time we got to the cash register.

LOL - there truly is no better indulgence than warm, fresh bread and butter...OMG!

My grandma had wood stove & made bread. WOW....fresh butter from cows milk. So, in AM she'd be making biscuits & I wanted "faster". She would set a small iron skillet on top of stove, add butter and give me a biscuit to fry. That rascal would puff up and have grilled butter on both sides. Good!!!!

My mouth is watering. Her huge loaves of bread -- amazing.

I've often thought if I could only have 1 food and 1 beverage, it would be bread and water. Most would see that as a punishment. Now, if they threw in 1 condiment, it would be Kerry Gold Butter...the best butter on earth! Now, that would be heavenly!

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This is the recipe I use for my bread machine and sometimes rolls. It also makes a decent pizza crust or flatbread.

I haven't tried this, but it's been my experience in the past that the short-time yeast breads tend to taste more of yeast than the long-rising ones; is this one different? DH prefers to make bread using the No Knead method, which takes about 18 hours to make, but the flavor is out of this world!

@Icertuche baking powder is very easy to make, using 2 ingredients that have a half-life rather than a shelf-life lol. 2 parts Cream of Tartar to 1 part Baking Soda and mix thoroughly. The nice part is you can make it in smaller portions that will be used up before it goes flat. I found this site for a 5 pound bag of Cream of Tartar (and it seems to be cheaper than Amazon) http://www.webstaurantstore.com/45049/cream-of-tartar.html