One Hour Yeast Bread and Rolls

Tonight I made French bread for dinner, and by the time my soup and salad were ready, the bread was coming out of the oven, just in time.

I know, it’s been a while. In August we moved for the third time in a year, and I hope the last time ever. Right after moving in and doing some painting, school started, it was canning season, and then my brand new computer died and it took Toshiba 7 WEEKS to get it fixed and sent back (yes, I’m still bitter about it. I will never forgive them). And then it was Thanksgiving and then Christmas. The last five months have flown by and things aren’t slowing down yet.

Being crazy busy doesn’t absolve me of my normal responsibilities though (tragically). I still have to clean my house, do laundry and make meals. My sister-in-law shared a recipe with me for yeast bread and rolls that are finished in an hour. I couldn’t believe it, but I watched her make them and it was true! And they were delicious. So many times I have decided last minute that I needed bread with dinner, and was in trouble. It was too late to get let the dough rise and rest and rise and rest and shape and rise and bake. Until this recipe.

Now I can start my bread and then start dinner and we are good to go. I use it to make rolls, sandwich bread, French bread, pizza crust, hamburger and hotdog buns, and I’m sure it would work great with cinnamon rolls or anything else you need in an hour. I still use my other dough recipes when I remember to make it in advance, but I love this for when I don’t. And guess what? It all comes from my food storage.

The only problem is I can’t help but experiment. This recipe called for an ingredient I don’t want to use, so I started thinking about substitutions, and I’m happy with my results. I know you are crazy busy, but you can still have your bread at the last minute. This recipe makes 4 loaves. I usually use half the recipe for dinner one night and put the rest of the dough in the fridge for the next night.

One-hour Bread
10 cups flour
1/2 cup sugar
1 tbsp salt
3 tbsp yeast
1 cup potato flakes (makes bread soft and squishy, especially if you do whole wheat)
2 tbsp white vinegar (yeast booster)
4 tbsp light olive oil
1/4 tsp powdered ginger (mostly for whole wheat bread. It makes it lighter and fluffier)
4 cups warm water

Add all ingredients to mixer and knead 5 minutes for white bread and 10 minutes for wheat bread on whatever speed your mixer recommends (KitchenAid is speed 2 and Bosch is speed 10 I think). The dough will be sticky, so put oil on the counter and your hands so it doesn’t stick. Don’t add extra flour. Shape and rise for 25 minutes. Preheat oven to 350. If I put mine on my stove top while my oven is preheating, the heat coming out of the vent makes it rise a little faster. I spritz it with a little oil so it doesn’t dry out. Bake loaves 25 minutes and rolls 18 minutes. Try it, you’ll love it!

Doesn’t it look beautiful rising? It tastes great! People who come to my house often ask about that an. It’s a French bread pan. It holds them in their shape, and has holes all over so the crust gets crispy.

11 comments to One Hour Yeast Bread and Rolls

  • I can’t wait to hear how he likes the recipe! I love my French bread pan. I use it all the time.

  • My son, who’s away at college, is breaking bread for himself (I’m gluten intolerant, so not doing much baking). I’m thinking of sending him a French bread pan. Seems silly for a college student, but I think he’d totally get a kick out of it. In any case, I’m going to send him your recipe!

  • Joy, you kill me. 20 minutes of good exercise. Maybe I need one of those bike-powered grinders. I’m a tinkerer at heart. I can never leave a recipe alone. What kind of honey did you use? Was the flavor very strong? I think I currently have Tupelo, and I can definitely taste it in my sandwich bread. Half a cup of sugar for 4 loaves of bread isn’t bad. That is 2 tbsp per loaf. I don’t love white sugar, but I haven’t tried honey. I’m so glad you love the bread! I do too.

  • Joy Barry

    I’m hogging down a piece of hot bread right now, and it’s nothing short of amazing! Thanks for an awesome recipe. Of course, I switched some things around (I can’t help fiddling), I used two potatoes instead of the instant flakes, I just diced them and boiled them, then pureed them into the four cups of warm water (using the boiling water). I also used honey instead of sugar, and not quite as much (1/2 cup seemed like a lot). The dough was really sticky, and I was tempted to add more flour, but I refrained. It made three loaves of yummy bread. And for the record, it only took me 20 minutes to pedal-grind the 10 cups of flour. Thanks for a keeper recipe!

  • Joy Barry

    Oh, wow, those are are white wheat? Wow, I’m impressed, I thought you used white bread flour. I’m going to have to try this. I don’t have any white flour in the house, but I do have some gluten flour, I think a bit of that would help. And yes, I am serious about the bicycle grinder. I bought an awesome Grain Maker mill, it was hand-powered with an option to hook up a motor. I told my husband to hook it to a bicycle instead, figured it would force me to exercise. Goats are good for lots of things, but not cycling. Now a treadmill, maybe, with a carrot as bait. . . .

  • Joy, are you serious about the bicycle grinder? Because I totally believe you. Can’t you get those goats on the bike? I usually do hard white wheat. The top picture is a loaf of 100% whole hard white wheat. The bottom loaf was mostly white wheat bc I was in a hurry and didn’t want to go down to the basement for another bucket of wheat berries. The ginger is especially for the whole wheat loaves. It boosts the rise. I’ve also found that even 1 cup of white flour makes a big difference in lightening the loaf.

  • Joy Barry

    I’m curious to see if you have tried it with wheat flour? I have white wheat (soft and hard) and red wheat. I would love to try this, but for me it would be 2-hour bread, the first hour spent on my bicycle-powered wheat grinder to get those 10 cups of flour. I do have a Bosch mixer, though!

  • Lisa, I’m so glad it’s helpful! We love it.

  • lisa Haeberle

    Thank you April! I need a recipe like this for my Foods class at school. It will make things go so much faster. Excited to try it!

  • The forbidden ingredient is soy lecithin. I know everyone has different opinions on soy, but I avoid it. It’s usually a genetically modified fod, and it’s in EVERYTHING. I just don’t want to add any more to our diet than we already get with the few processed foods we eat. I prefer not to use it. I know you can get lecithin made from corn (I think) as well, but it’s the same problem. Genetically modified and in EVERYTHING. Overexposure leads to food allergies.

  • Yum, April! Now I’m struck with curiosity as to the identity of the “forbidden” ingredient. :)

You must be logged in to post a comment.