One Hour Bread
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.
Just because.
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.
Ingredients Needed
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.
Equipment
Ingredients
- 1 tablespoon active dry yeast a fast rising yeast is best!
- 1 tablespoon packed light brown sugar
- 1 ¼ 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
- ¾ teaspoons kosher salt plus a little more for sprinkling on top
- 2 teaspoons fresh herbs OR ½ 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!
Instructions
- 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)
This bread is amazing! I made 2 smaller loaves, Bread for just me… so beautiful, tasty and QUICK, I can freeze one and enjoy one in 5 minutes.
So happy to hear this, Susan!
Just to add to my comment. I am In Nigeria. I started and finished baking between 5am and 6.30am.
This recipe was fantastic. Beautiful crust and crumbly interior. My kids were surprised I baked them bread so quickly this morning in time for breakfast before school.
They are used to waiting hours for freshly baked bread.
Thanks so much for sharing your recipe Heather.
Thank you so much, Sarah!
I am so glad that a friend of mine shared this One Hour Bread recipe with me today. I can't wait to make it. Julli is excellent at baking. I know it will be delicious.
I made this and it was so soft inside! I just wanted to keep touching it LOL. Mine didn't brown on top but it was still yummy. Baked it in a toaster oven for 35 minutes.
Is it possible to make this in an air fryer?
I have never tested it in the air fryer
I’m planning on making this, but I live alone and won’t finish it in two days, can I freeze what’s left…
This bread was wonderful! Instructions were easy to follow and it was my first time making a crusty bread. Adding the rosemary was perfect - get a good creamery butter to slather on and you’re good to go! Thank you!!!
Yayyyyyyy! So glad you found success, Lauren!
Absolutely Wonderful! I am surprised how well this turned out - turned out much fluffier and crusty than previous dutch oven no-knead bread, baking pan bread, etc. I was tempted to knead more, but followed the recommended. I did let the proofed shaped and cut dough sit on the parchment paper for about 5 minutes before putting it in the oven. I also brushed milk on to make sure that it would have a darker crust - not sure if it made a difference. I also sprayed water in the oven to get a steamy oven to make sure it would be crusty. Really not sure why/how it turned out so well without kneading, perhaps the higher water content in the dough? Anyway, great recipe. Thank you very much!
Thank you, Terry! So glad this worked out well for you!
The hell are you all talking about? This looks like pancake batter when mixed. I followed it exactly and it's soup. Added more flour and it's still soup
@Ashton, maybe it’s too much water for where you live. High humidity? I’ve been making a version of this bread for years and it always turns out perfectly.
Sometimes I need a cup and a half of water sometimes a cup and a quarter.
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!
Love these tips and I am so glad you found success! Still one of my favorite recipes, for sure!
Absolutely amazing! Thank you!
Hi!
Just wondering if you can use wholemeal flour instead of white?
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!
Delicious! Wondering if I can bake this in my Dutch oven instead of the sheet tray?
I am sure you can!
Can I use a hand held mixer...I don't have a "Kitchen Aid"
Of course!