Quick And Easy One Hour Bread Recipe

I made a Quick Bread Loaf in an hour that’s so ridiculously good it makes store-bought bread feel embarrassing.

I’m obsessed with this Quick and Easy One Hour Bread because it actually tastes like real bread, not the sad store stuff. I love the crisp crust and the pillowy inside that soaks up butter and jam like it was made to.

And it’s stupid simple, a Quick Bread Loaf that doesn’t act fancy. I adore the smell when that packet of instant yeast wakes up in warm water and the house starts smelling like Homemade Bread In Oven.

No fuss, just honest results that make sandwiches and toast taste way better. I keep making it.

Zero regrets, ever. Seriously

Ingredients

• Basically flour: backbone of the loaf, it gives chew and holds everything.
• Yeast: little buggers that make it rise, you’ll see it puff up.
• Sugar: feeds yeast, it’s a subtle sweetness and helps nice browning.
• Salt: wakes up flavor and tightens the dough, it’s tiny but crucial.
• Basically warm water: wakes the yeast and makes the dough comfy.
• Oil or butter: adds richness, makes the crumb softer, you’ll like it.
• Plus egg: optional boost for richer crumb and shiny crust, it’s nice.
• Extra flour or oil: for dusting or greasing, keeps bread from sticking.

Ingredient Quantities

• 3 cups (360 g) all purpose flour
• 1 packet (2 1/4 tsp / 7 g) instant yeast
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 1 1/4 cups (300 ml) warm water, about 105 to 115 F
• 2 tablespoons olive oil or melted butter
• 1 large egg, beaten (optional for richer crumb and shine)
• extra flour for dusting or a little oil for greasing pan

How to Make this

1. Stir the flour, instant yeast, sugar and salt together in a large bowl so the dry stuff is evenly mixed.

2. Add the warm water (105 to 115 F) and olive oil or melted butter, then mix with a wooden spoon or your hand until a shaggy dough forms. If using the beaten egg, add it now for a richer crumb.

3. Turn the dough out onto a lightly floured surface and knead for 4 to 6 minutes until it’s smooth and slightly springy. It will be a bit tacky but should hold together.

4. Lightly oil the mixing bowl, place the dough back in, cover with a clean towel or plastic wrap and let it rise in a warm spot until about doubled in size. This usually takes 20 to 30 minutes with instant yeast.

5. After it’s risen, gently punch the dough down to deflate, then shape into a loaf by folding and tucking the edges under to make a smooth top.

6. Grease a standard loaf pan or dust with flour and place the shaped loaf seam-side down in the pan. If you want a glossy top, brush the loaf with a little beaten egg now.

7. Cover the pan and let the loaf rest and puff for about 10 to 15 minutes while you preheat the oven to 375 F (190 C). The dough should look a bit airy but does not need to double again.

8. Bake on the middle rack for 25 to 30 minutes, until the top is golden brown and the loaf sounds hollow when tapped, or an instant-read thermometer reads about 190 F (88 C) in the center.

9. Remove the bread from the pan and cool on a wire rack for at least 15 minutes before slicing so the crumb sets properly.

10. If you want a crisper crust, you can bake directly on a preheated baking sheet or place a small oven-safe pan of hot water on the bottom rack during baking. Store cooled bread wrapped at room temperature for 2 to 3 days or slice and freeze for longer.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons (or kitchen scale)
3. Wooden spoon (or your hand)
4. Surface for kneading (lightly floured counter or pastry board)
5. Loaf pan (standard size)
6. Pastry brush (for egg wash)
7. Instant-read thermometer
8. Wire cooling rack
9. Clean towel or plastic wrap
10. Baking sheet and oven-safe dish (for steaming or direct bake)

FAQ

Quick And Easy One Hour Bread Recipe Substitutions and Variations

• 3 cups (360 g) all purpose flour: swap with 1) bread flour for chewier texture, or 2) half whole wheat and half all purpose (use 1 1/2 cups whole wheat + 1 1/2 cups AP) for more flavor, or 3) use 1 to 1 gluten free blend if you need GF, but expect a slightly different crumb.
• 1 packet (2 1/4 tsp / 7 g) instant yeast: use active dry yeast at the same weight but proof it first in a little of the warm water for 5 to 10 minutes till bubbly, or use 2 teaspoons rapid rise yeast if thats what you have.
• 2 tablespoons olive oil or melted butter: substitute neutral oil like vegetable or canola oil 1:1, or use melted coconut oil for a subtle coconut note, or swap with softened butter for richer flavor.
• 1 large egg, beaten (optional): skip it for an eggless loaf and add an extra tablespoon of oil or 2 tablespoons milk for moisture, or use a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) for a vegan option.

Pro Tips

1. Let the water be warm but not hot — aim for about body temp, 105 to 115 F, otherwise the yeast can get stunned. If you dont have a thermometer, test the water on your wrist; it should feel warm, not burning.

2. Don’t overflour the work surface. A little tackiness helps gluten form, so dust lightly and add more only if the dough is sticking badly. If it’s too sticky to handle, oil your hands instead of throwing on loads of flour.

3. For better flavor and texture, do a short cold retard in the fridge for 2 to 4 hours after the first rise. It slows fermentation, adds depth of flavor and makes the crumb more even. Let it warm a bit before shaping so it’s easier to handle.

4. To get a shiny, golden top brush with egg wash, or just oil or milk if you want softer crust. For a crisper crust, slide the loaf onto a hot baking sheet or put a small pan of boiling water in the oven bottom rack when you start baking.

Quick And Easy One Hour Bread Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made a Quick Bread Loaf in an hour that's so ridiculously good it makes store-bought bread feel embarrassing.

Pin

Servings

12

servings

Calories

141

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons (or kitchen scale)
3. Wooden spoon (or your hand)
4. Surface for kneading (lightly floured counter or pastry board)
5. Loaf pan (standard size)
6. Pastry brush (for egg wash)
7. Instant-read thermometer
8. Wire cooling rack
9. Clean towel or plastic wrap
10. Baking sheet and oven-safe dish (for steaming or direct bake)

Ingredients

• 3 cups (360 g) all purpose flour

• 1 packet (2 1/4 tsp / 7 g) instant yeast

• 1 tablespoon granulated sugar

• 1 teaspoon fine salt

• 1 1/4 cups (300 ml) warm water, about 105 to 115 F

• 2 tablespoons olive oil or melted butter

• 1 large egg, beaten (optional for richer crumb and shine)

• extra flour for dusting or a little oil for greasing pan

Directions

• Stir the flour, instant yeast, sugar and salt together in a large bowl so the dry stuff is evenly mixed.
• Add the warm water (105 to 115 F) and olive oil or melted butter, then mix with a wooden spoon or your hand until a shaggy dough forms. If using the beaten egg, add it now for a richer crumb.
• Turn the dough out onto a lightly floured surface and knead for 4 to 6 minutes until it’s smooth and slightly springy. It will be a bit tacky but should hold together.
• Lightly oil the mixing bowl, place the dough back in, cover with a clean towel or plastic wrap and let it rise in a warm spot until about doubled in size. This usually takes 20 to 30 minutes with instant yeast.
• After it’s risen, gently punch the dough down to deflate, then shape into a loaf by folding and tucking the edges under to make a smooth top.
• Grease a standard loaf pan or dust with flour and place the shaped loaf seam-side down in the pan. If you want a glossy top, brush the loaf with a little beaten egg now.
• Cover the pan and let the loaf rest and puff for about 10 to 15 minutes while you preheat the oven to 375 F (190 C). The dough should look a bit airy but does not need to double again.
• Bake on the middle rack for 25 to 30 minutes, until the top is golden brown and the loaf sounds hollow when tapped, or an instant-read thermometer reads about 190 F (88 C) in the center.
• Remove the bread from the pan and cool on a wire rack for at least 15 minutes before slicing so the crumb sets properly.
• If you want a crisper crust, you can bake directly on a preheated baking sheet or place a small oven-safe pan of hot water on the bottom rack during baking. Store cooled bread wrapped at room temperature for 2 to 3 days or slice and freeze for longer.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 63.5g
• Total number of serves: 12
• Calories: 141kcal
• Fat: 2.97g
• Saturated Fat: 0.5g
• Trans Fat: 0g
• Polyunsaturated: 0.35g
• Monounsaturated: 1.8g
• Cholesterol: 15.5mg
• Sodium: 200mg
• Potassium: 42.6mg
• Carbohydrates: 23.9g
• Fiber: 0.81g
• Sugar: 1.16g
• Protein: 3.57g
• Vitamin A: 21.7IU
• Vitamin C: 0mg
• Calcium: 6.8mg
• Iron: 0.44mg