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Fast Bread Recipe

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4 from 10 reviews

  • Author: Eliza
  • Total Time: 1 hour
  • Yield: 24 servings (equivalent to 2 large loaves or multiple rolls)

Description

This Fast Bread Recipe delivers soft, golden loaves with a perfect crust, ready in just about an hour. Using instant yeast and a simple mixing process with a stand mixer, this bread is ideal for beginners who want homemade bread without the long rise time. The dough is enriched with butter and milk for a tender crumb, and the baking process includes a final rest and scoring step to ensure a beautiful crust.

Ingredients

Dry Ingredients

  • 28 ounces bread flour (about 5 1/2 cups, spooned and leveled) - or all-purpose flour
  • 10 grams instant yeast (about 3 teaspoons)
  • 2 ounces sugar (4 tablespoons)
  • 1 1/2 teaspoons salt

Wet Ingredients

  • 16 ounces warm milk (110ºF) (or water, 2 cups)
  • 2 ounces melted unsalted butter (1/4 cup)
  • Olive oil (for coating the bowl)
  • Egg wash (for brushing before baking, optional)

Instructions

  1. Heat the milk: Warm the milk to 110ºF-115ºF, ensuring it is not too hot to preserve yeast activity.
  2. Mix dry ingredients and milk: In a stand mixer bowl fitted with a dough hook, combine flour, instant yeast, sugar, and warm milk. Mix on low for about one minute to combine.
  3. Add salt and butter: Incorporate salt and melted unsalted butter into the dough mixture.
  4. Adjust dough consistency: If the dough is not sticking to the bowl due to butter, add an additional 1/4 cup flour. If still not sticky enough, add 1-2 tablespoons of water incrementally.
  5. Knead the dough: Mix the dough on speed 2 of the mixer for 5 minutes to develop gluten.
  6. Gluten check: Stretch a piece of dough between your fingers to form a very thin windowpane without tearing. If it tears, mix for 2 additional minutes.
  7. Shape dough ball: Turn the dough onto a lightly floured surface and knead with 4-5 turns until smooth. Form into a ball.
  8. Oil the bowl and proof: Lightly coat a large bowl with olive oil. Place the dough top side down into the bowl so the top gets coated. Flip it over so the oiled side is up. Cover with a cloth and let rise in a warm area for 25 minutes, until doubled in size.
  9. Preheat the oven: Set oven to 375ºF (190ºC).
  10. Divide and rest: Divide the dough into two loaves (or more for rolls or hoagies). Let rest for 20 minutes to relax the dough.
  11. Prepare for baking: Brush the loaves with egg wash to achieve a nice golden brown crust.
  12. Score the bread: Using a sharp knife, make three slashes at a 30º angle on top of each loaf, about 1/4 inch deep. This helps the bread expand evenly and creates a pleasing look.
  13. Bake: Bake the loaves for 25-30 minutes until golden brown and the internal temperature reaches 190º-200ºF. Cooling slightly before slicing is recommended.

Notes

  • The quick rise time is due to use of instant yeast and warm milk, eliminating the need for long fermentations.
  • If you want a softer crust, brush finished bread with melted butter immediately after baking.
  • The recipe can be doubled or halved, baking times will differ slightly depending on loaf size.
  • Using bread flour improves gluten development and texture, but all-purpose flour works as a substitute.
  • The egg wash can be omitted if you prefer a more rustic, matte crust.
  • Ensure your oven is fully preheated before baking to achieve the best oven spring and crust.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/fast-bread-recipe/