One Hour Bread
(from Peachblossm’s recipe box)
makes two loaves of bread or a big batch of cinnamon rolls.
I use 1 1/4 cups white wheat flour and 4 cups bread flour for a slightly denser loaf
- I found liquid lecithin at Whole Foods in the supplement section. Sprouts may have it too.
- Don’t measure the lecithin. You’ll never get it off your measuring spoon. Just pour a quarter sized dollop for each tbsp.
- After the rise, the dough won’t look high enough. Don’t worry. It finishes in the oven.
- I’ve noticed lately that my bread comes out better if I add an extra tbsp or two of water and only mix for 4 1/2 minutes. You don’t want the dough to be too dry or too stiff.
Source: Mia Johansen
Prep time: 5 minutes
Cook time: 25 minutes
Categories: bread
Ingredients
- 2 c hot tap water
- 5 rounded tsp instant yeast (also called rapid rise)
- 5 1/4 c bread flour
- 1/4 c sugar
- 1 1/2 heaping tsp salt
- 2 tbsp liquid lecithin
Directions
-
Put water in bowl of electric mixer. Sprinkle yeast on top. Add all the dry ingredients. Pour lecithin on top. With the dough hook attachment, mix for five minutes. Do not add flour after done mixing. Spray loaf pans and hands well with Pam (or butter). Shape dough into two loaves and put in pans. Cover with Saran wrap. Let rise 20-25 minutes. Bake on 350 for 25 minutes.