1 Hour Homemade Bread

So one of the most difficult things for two people who don’t eat the same thing very often is the possibility of wasting food. Buying whole loaves of bread almost always means throwing part of it away. So the thing I love most about making my own is that I can make loaves big enough for just one dinner and freeze the rest. No waste!

This bread is just wonderful. It’s dense and chewy and is great with spaghetti or anything saucy! It would also make good bread bowls for cream based soup.


  • 5 1/4 Cups Bread Flour
  • 3 Tbsp Sugar
  • 3 tsp Salt
  • 1 1/2 Tbsp SAF Instant Yeast. (This yeast doesn’t have to proof on it’s own so it cuts down on prep time. And quite frankly, stress.)
  • 1 1/2 Tbsp Vegetable Oil
  • 2 Cups Warm Water (100-115 degrees. This is the temperature needed to activate the yeast)

In a stand mixer, thoroughly mix the dry ingredients. Add the oil and water.  Using a dough hook mix for about 5 minutes. The dough should be slightly sticky and pull away from the sides of the bowl.

On a clean surface spray some cooking spray. Knead the dough for at least 5 minutes, the consistency will get less sticky and more smooth. Divide the dough into as many loaves as your little heart desires. Spray cookie sheets with cooking spray and lay out the loaves. In a warm place let the loaves rise for 25 minutes. In the winter I put some boiling water in a dish at the bottom of the oven and let the loaves rise in there.

You can also wrap your pre-raised dough in cling wrap and freeze it.


Preheat your oven to 350 degrees. Use a sharp knife and slash the top of the loaves, go about 1/4 of an inch deep. Bake loaves for 25 minutes until golden brown. Remove from the cookie sheet immediately and cool on a wire rack.

Check out some more basic recipes on the Cooking 101 page!


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