60 Minute Bread

[carla]

This was posted by Tricia Millix, a blogger on www.grit.com.

Sixty Minute Bread

2 cups of luke-warm water
4 Tablespoons of sugar
2 Tablespoons yeast
2 Tablespoons oil
2 teaspoons salt
4 1/2 - 5 1/2 cups flour

Preheat oven to 400 degrees. Place water, sugar and yeast together in a bowl and let sit for 10 minutes. Stir oil and salt into yeast mixture. Add flour by 1/2 cup full until the dough forms a ball. Turn out on a floured board and knead for 5 minutes. (I actually do this in my stand mixer.) Divide the dough in half and place into greased loaf pans, set aside to rise for 30-40 minutes. Bake for 20-25 minutes, let cool, and then ENJOY!!

[Valerie]

I made this yesterday morning, and it was super easy. (Did it in the mixer.) We were gone most of the day, so we didn't try it until this morning, but it sliced really nice and had good texture. Made real good jelly toast, and I think it would hold up really good for sandwiches, too. Most importantly, Dave liked it.

[carla]

I love this bread! Just made it again tonight.

[michelle]

Do you think you can do a mix of regular and what flour for this?

[carla]

Honestly, I don't know.

[Sheila]

Sounds good gonna try this,especially sense I cant find my dough hook and kneading is real difficult for me like the fact that there is minimal kneading.

[Valerie]

Hey, I'm glad you bumped this up! I had forgot about it! I really need to get back into bread making. I think I'll try it again with wheat flour. It might need to rise longer, though.

[eyeofthestorm]

Oct 12, 2011 7:35:11 GMT -5 michelle said:

Do you think you can do a mix of regular and what flour for this?

I bet, yes. Michelle, I made a whole grain (100% whole wheat) loaf the other day - very similar to this, but I used honey instead of sugar, and about half this amount of yeast. Oh, I also substituted about 2/3 cup of gluten for that much flour. It took longer to rise, but came out lovely and soft and not crumbly. I would think it would work great with part AP, part WW.

[michelle]

Thanks