QUICK RISE YEAST BREAD RECIPE RECIPES

Name: Quick Yeast Bread
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 2 loaves
Ingredients: 5 cups all-purpose white flour; 2 tablespoons yeast (or 2 x 7g pkts); 2 teaspoons sugar; 1 teaspoon salt; 2 cups warm-hot water; 1/4 cup cooking oil

QUICK YEAST BREAD RECIPE - FOOD.COM

Quick Yeast Bread Recipe - Food.com image

If you don't have a bread machine, this is the easiest yeast dough recipe by far. There is no overbearing yeast flavour and it is a good dense bread. Please note: time to make includes rising time.

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 2 loaves

Number Of Ingredients 6

Ingredients

5 cups all-purpose white flour
2 tablespoons yeast (or 2 x 7g pkts)
2 teaspoons sugar
1 teaspoon salt
2 cups warm-hot water
1/4 cup cooking oil

Steps:

Put 4 cups of the flour, yeast, sugar and salt into large bowl.
Pour in hot water and oil and mix until combined- it will be sticky.
Add the remaining flour in increments until dough is no longer sticky.
Knead for about 5 minutes until dough is elastic and smooth.
Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
Punch it down and divide dough into two pieces.
Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
Bake at 400F for 40 minutes.
Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

Nutrition Facts : Calories 1433.6, FatContent 31.2, SaturatedFatContent 4.1, CholesterolContent 0, SodiumContent 1182.3, CarbohydrateContent 247.6, FiberContent 11.7, SugarContent 5, ProteinContent 37.1

QUICK FRENCH BREAD RECIPE - FOOD.COM - FOOD.COM - RECIP…

Quick French Bread Recipe - Food.com - Food.com - Recip… image

This is seriously one of the best loaves of French bread I've EVER made - and we bake bread a lot at our house!! AAAANNNND it's super simple and quick! Crusty outside, chewy inside. Especially yummy fresh!!!

Total Time 1 hours 35 minutes

Prep Time 1 hours

Cook Time 35 minutes

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups warm water (about 90 degrees, like nice warm bath water)
2 tablespoons yeast (I used Red Star active dry yeast, the big block that lasts forever in the fridge or freezer)
2 tablespoons sugar
1 teaspoon salt
3 tablespoons oil
5 1/2-6 cups flour (I just used plain APF)

Steps:

Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
Stir in the salt, oil, and flour.
Put a bowl of water in the microwave and heat it for a couple of minutes.
Knead the dough until it's smooth, and comes away from the sides of the bowl easily. Add a bit more flour if it's sticky.
Remove the water from the microwave and put in the dough. Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size. (it was only about 1 1/2 times bigger for me, and was awesome!).
Now remove the dough and divide into two equal balls. Roll into rectangles, and then roll up, jelly roll style. Place both loaves next to each other ion lightly greased cookie sheet. Cover and let rise while you heat your oven to 375 degrees. Bake both loaves for 30-35 minutes, until golden brown.
EAT!

Nutrition Facts : Calories 151.9, FatContent 2.5, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 118.5, CarbohydrateContent 28, FiberContent 1.2, SugarContent 1.4, ProteinContent 4

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1. Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
2. Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
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