quick loaf bread
(1 rating)
I found this in my old bread cook book, and thought I would give it a try because it was different. So glad I did, it gave me 2 big loaves of wonderful chewy textured bread with great flavor. The original recipe I posted called for 9-10 cups of flour, But I have found that using less flour works better. I start with 6 cups and if needed I will go to 8 cups. Add just enough flour until the dough pulls away from the sides of the bowl and is slightly sticky.
(1 rating)
yield
2 large loaves
prep time
15 Min
cook time
35 Min
Ingredients For quick loaf bread
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3 cwarm water
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7 tspyeast
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1/4 cgranulated sugar
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6-8 call purpose flour
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5 tspsalt
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5 Tbspoil, i use canola, but vegetable will work)
How To Make quick loaf bread
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1Combine, warm water, yeast and sugar in a bowl and stir let sit for 10 minutes
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2mix in half of the flour and the salt, Beat hard with a spoon until batter is smooth. Add the remaining flour and blend well.
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3Pour the oil over the dough and knead in the bowl for no more then 3 minutes. The dough will absorb most or all of the oil.
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4cover the bowl and let the dough rise until double, about 45 minutes
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5Punch down and turn on to a lightly floured bread board and knead slightly ( about 5 minutes)
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6shape in to 2 loaves and place in buttered loaf pans.
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7cover and let rise again until doubled, about 40 -50 minutes
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8Bake in a preheated 350 degree oven for 30 minutes or until hollow sounding when tapped and tops are golden
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