Yes! I developed a recipe for One Hour Bread!
This simple homemade bread recipe is a game-changer if you want to elevate a weeknight meal, make an epic avocado toast, or just want a buttery warm slice.
Bread is the thing that hits the table when you go out to dinner and all hands are instantly in the basket.
It’s community food in a way that nothing else is and it goes well with everything. Like I actually can’t think of anything right now that doesn’t go well with bread (I was gonna say ice cream, but there’s such a thing as ice cream bread that is really delicious).
This bread is really simple – especially if yeast-bread baking is normally not in your comfort zone.
Not much kneading, not much waiting, and really not many ingredients, but tons of flavor!
The inside is soft and fluffy – a perfect vehicle for butter, olive oil, or avocado. The crust is thick with a little sprinkle of salt, perfect for dipping, and this bread makes a most fantastic grilled cheese. You’ll impress whoever you are nice enough to share with, no doubt.
The original recipe came from a chef friend. I adjusted it a little to shorten the cooking time and have made this recipe over and over. It seriously never fails me and be warned: warm from the oven, this bread is hard to walk away from.
Once you cut into it, it disappears.
For this easy, beginner bread recipe, you’ll need:
- Active Dry Yeast
- Light Brown Sugar
- Warm Water
- All-Purpose Flour
- Olive Oil
- Kosher Salt (or other flaky salts)
- Fresh Herbs and Garlic (optional)
Tips for One Hour Bread Success
- Use a fast-acting / rapid-rise yeast like this one
- Check your water temperature. With experience you can use your fingers to test; the general rule is for the water to be slightly warmer that body temperature. 120°–130°F is typically the recommendation for a rapid rise yeast. If you don’t have an instant-read kitchen thermometer, I highly recommend you get one!
- There are a few ways you can quick-proof the dough.
- On top of the preheated oven (if the stovetop is warm to the touch).
- Microwave a coffee cup of water until it boils. Place the covered bowl of dough in the microwave and close the door. DO NOT TURN ON THE MICROWAVE. This will proof the bread in about 15 minutes.
- In an oven set to 150°- 200°F. If you choose this route, DO NOT preheat the oven to 400°F in step 1. You can also place an oven-safe cup of water (a coffee cup works!) in the oven next to the bowl.
If you love fresh homemade bread, but don’t have all day to fuss around with proofing and rising and kneading. OR if you are a beginner bread-maker, this recipe is just the thing.
- 1 tablespoon active dry yeast a fast rising yeast is best!
- 1 tablespoon packed light brown sugar
- 1 1/4 cups warm water read the yeast package for the best temperature recommendation, but typically you want it just slightly warmer than body temperature.
- 3 cups all purpose flour plus more for kneading
- 2 tablespoons olive oil plus more to brush over the loaf
- 3/4 teaspoons kosher salt plus a little more for sprinkling on top
- 2 teaspoons fresh herbs OR 1/2 teaspoon dried I opted for rosemary – it is the most versatile, but if you have an herb garden or a favorite blend switch it up!
- Preheat the oven to 400°F.
- In a large bowl stir together the active dry yeast, light brown sugar, and warm water. Let it sit for about 5 minutes — the yeast will bloom in the bowl.
- Add the flour, olive oil, salt, and herbs. Stir until the flour is mostly incorporated and starts to pull away from the sides of the bowl. It will be mostly smooth — you can use your fingers to press in any remaining flour bits, but DO NOT KNEAD yet.
- Lift the dough out of the bowl and make a rough ball (this keeps it from sticking to the bowl too much while proofing). Place it back in the bowl, cover with a kitchen towel, and place the covered bowl on top of the stove above the preheating oven. See note. Let it proof for 20-30 minutes.
- Scatter flour on a clean work surface. Turn the proofed dough out onto the flour and knead only 3 or 4 times. Shape the dough into an oval.
- Spray a baking sheet with nonstick cooking spray or line with parchment. Place the loaf on the prepared pan.
- Brush the top with olive oil and sprinkle with salt.
- Use kitchen shears or a sharp knife to cut 3 or 4 slashes across the top of the loaf.
- Bake for 30-35 minutes. The outside will be a pretty golden color.
- Let the bread rest for a few minutes before slicing.
- Best served warm but will keep, tightly wrapped, for 1-2 days (if it lasts that long)