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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


 

Kim

Wednesday 29th of September 2021

You are right- anyone at any level of baking skills can be successful with this. This was an easy and excellent homemade bread in an hour! No BS here-came together exactly as written and was DELICIOUS! Thank you for being my dinner hero tonight :) Since I did not have any fresh herbs (this recipe was totally on the fly for me) I mixed in some Trader Joe's Onion Salt into the dough, and then after the oil on top step I coated the loaf in Trader Joe's Everything But The Bagel seasoning. OMG super good. This recipe is a keeper for sure!

Heather Tullos

Sunday 17th of October 2021

Love these tips and I am so glad you found success! Still one of my favorite recipes, for sure!

Ali

Friday 17th of September 2021

Absolutely amazing! Thank you!

Rebecca

Saturday 19th of June 2021

Hi!

Just wondering if you can use wholemeal flour instead of white?

Heather Tullos

Tuesday 6th of July 2021

I haven't tried it! Sometimes different flours can rise differently because of the proteins so it may not turn out - but it also might be fine!

Tierney

Thursday 6th of May 2021

Delicious! Wondering if I can bake this in my Dutch oven instead of the sheet tray?

Heather Tullos

Sunday 9th of May 2021

I am sure you can!

Beth

Sunday 4th of April 2021

Can I use a hand held mixer...I don't have a "Kitchen Aid"

Heather Tullos

Wednesday 7th of April 2021

Of course!