Skip to Content

One Hour Bread

Classic Crusty Herbed Dinner Loafn

Bread.

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).

So 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, no doubt.

Crusty Herb Dinner Bread Recipe

I found the recipe for Chef Madeleine Dee’s 90-Minute Olive Oil Loaf awhile back and have made it over and over – tweaking it a little bit each time. It seriously never fails me and is crazy addictive. Once you cut into it, it disappears. This is Chef Madeleine Dee’s recipe, simplified and adjusted a little according to my own experience baking it. (And if you are in the Louisville area she is a personal chef!)

Easy Dinner Bread

 

If you love bread, make this.

I think my kids think I’m cooler just for putting this on the dinner table.

Crusty Herb Bread

One Hour Bread
Yield: 1 loaf

One Hour Bread

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

This easy One Hour Bread Recipe is a delicious crusty dinner bread loaded with olive oil and herbs. Perfect with every meal and makes a great grilled cheese! If you are not an experienced yeasted bread baker this recipe is a perfect place to start!

Ingredients

  • 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!)
  • nonstick cooking spray or parchment paper

Instructions

  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spray a baking sheet with nonstick cooking spray or line with parchment. Place the loaf on the prepared pan.
  7. Brush the top with olive oil and sprinkle with salt.
  8. Use kitchen shears or a sharp knife to cut 3 or 4 slashes across the top of the loaf.
  9. Bake for 30-35 minutes. The outside will be a pretty golden color.
  10. Let the bread rest for a few minutes before slicing.
  11. Best served warm but will keep, tightly wrapped, for 1-2 days (if it lasts that long)

Notes

Placing the bowl on top of the warm stove will help the bread to proof quickly. If your stovetop does not warm with the oven (if you have wall oven units, for instance) you can also place the bowl in the microwave with a cup of HOT HOT water and close the door (make sure the microwave is OFF!). This will proof the bread in about 15 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 141Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 135mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 4g

Did you make this recipe?

I'd love to hear from you! Leave a comment or review, or share a photo on Instagram! Tag @sugardishme and use #sugardishme


 

Bacon and Blue Cheese Stuffed Potato Skins
Bacon and Blue Cheese Stuffed Potato Skins
← Read Last Post
Buffalo Turkey Sliders are DELICIOUS little appetizer goodies!
Meal Plans Made Easy Superbowl Edition
Read Next Post →

Andrea Pereira

Monday 18th of May 2020

I made this today and it came out brilliantly. We had it with a chicken and bacon lasagna. Love this and this recipe is a keeper !!

Heather Tullos

Tuesday 19th of May 2020

Thank you, Andrea!

Cadence

Friday 15th of May 2020

Can I substitute the brown sugar with regular cane sugar? I didn't realize I was out of it. Thanks!

Heather Tullos

Saturday 16th of May 2020

Yes! That will work just fine

New Baker

Thursday 7th of May 2020

Thanks for sharing this lovely recipe. I tried it however my bread turned out a little doughy in the center. I used a pizza stone instead of a regular metal pan. Could that be the reason for it? The crust was beautiful and crunchy and delicious though. The bread looked perfect on the outside too. I did pull it out of the oven in 30 mins as it looked quite done. Could that be the cause? I am considering breaking the dough into smaller parts and baking next time, so it cooks better. Is that something you have tried? Happy to have any additional insight from you.

Chris W.

Saturday 1st of February 2020

I made this today and it was fantabulous! Thank you for the amazing recipe!

Heather Tullos

Friday 7th of February 2020

Thank you, Chris! So glad you enjoyed it!

Jessica

Thursday 5th of December 2019

Can I substitute whole wheat flour?

Heather Tullos

Friday 6th of December 2019

I'd go half and half and see how it goes. Whole wheat flour is heavier and the proteins behave differently so the bread would probably not rise as well / be more dense without a blend