Here's the basic recipe that I found on La Fuji Mama [link for original recipe here]. I adjusted it slightly only because she called for specific stuff, and even gives reasons why you should use those ingredients, but I found that my variations were just fine.
1 Hour Bread...or as we call it in our house Jed Bread [since he helps me make it]
5 1/4 cup all purpose flour
4 Tbsp Turbinado [or white, if you want] sugar
1 1/2 tsp salt
1 1/2 Tbsp yeast [I use the rapid rising yeast that comes in a jar]
1 1/2 Tbsp olive oil
2 cups hot water
- Mix together the dry ingredients. Slowly add the oil and water until well combined.
- Spray the counter with cooking spray and knead the bread until smooth.
- Split the dough in half and form into loaves.
- Place on a baking sheet or stone, cover with a clean, dry towel, and let rise for 25 minutes.
- While the bread is rising, preheat the oven to 350 degrees.
- After 25 minutes, put the bread in the oven and bake for 25 minutes.
- When it comes out, I always take about a Tbsp of melted butter and brush the top. Let cool before slicing.
|Oh yeah. We are some bread loving fools here.|
NOTE: I generally do steps 1 and 2 in the mixer. Using a dough hook, I mix the ingredients on low speed. Once they are all combined, I turn it up to about medium speed for about 3 minutes until smooth. I kind of test it by how "clean" my bowl looks. All the dough should form a ball and pull away from the sides of the bowl.
So it's THAT EASY. I did those four loaves in the above picture in a TOTAL of an hour and a half. I gave one to the new neighbors, we ate one for dinner and breakfast, I served one at home group, and the other was put into the freezer for another day. Not bad for under two hours of work.
Then I thought, "I wonder if it would still work and taste good if I changed the ingredients." And they do. I tried changing it up 3 different ways.
Variation 1: Honey Wheat Bread
3 cups wheat flour
2.5 cups all purpose flour
4 Tbsp local, raw honey
1.5 tsp salt
1.5 Tbsp yeast
1.5 Tbsp yeast
1.5 Tbsp olive oil
2 cups HOT water
Directions: [pretty much the same as above]
- Mix the dry ingredients in the mixing bowl. In a smaller bowl, mix together the wet ingredients [I like how this helps melt the honey and spread out the honey]
- Continue the rest of the directions as in the original.
- To add a little extra honey taste, when I melt the butter to brush on top, I add about a Tbsp of honey to the melted butter and brush on top.
Variation 2: Braided Loaf
So, I'm not going to give the ingredients because it's all the same [of either variation above].
As for directions, before letting the bread sit to rise, separate each loaf into 3 parts. Roll into long ropes. Pinch the ends of the ropes and then braid. Then pinch the other end of the ropes. Tuck both ends under, cover, and let rise.
|This bread would be super pretty for the holidays or for a shower.|
Variation 3: Cinnamon Roll Bread [both my husband and my oldest son...and most honest critic...said it tastes just like the kind you get at the restaurants...so it is most definitely a hit in my house, and they never last more than a day]
Same 6 ingredients in the original recipe, plus....
3 Tbsp butter, melted
1/3 cup brown sugar
2 Tbsp ground cinnamon
- Follow original steps 1-3.
- On a clean surface, lightly sprayed with cooking oil, roll out one of the loaves into a 12 x 15 inch rectangle.
- In a small bowl, combine the melted butter, brown sugar, and cinnamon. It should be kind of a paste. If it's not, you can add more brown sugar or more cinnamon. I tend to add more cinnamon because the sugar will melt, and we REALLY like cinnamon.
- Spread the cinnamon/sugar mixture over the entire rolled out dough, leaving about a 1/8 inch on all the edges.
- Tightly roll the dough into a tube. Pinch all the edges closed. The first time I made this, I didn't do this, and the melted butter came out in every opening, making a mess of my oven.
- Set on a baking sheet or stone, cover, let rise, and then follow the rest of the directions.
|This is something GOOD. The only thing I would say is that it doesn't rise as much as the other bread and is a little more delicate. It's still so stinkin' good, though.|
|See all that goop coming out? That was because I didn't seal the edges.|
If you are interested in some more breads I have done, check out these links below:
- Made from "Scratch" Cornbread Muffins
- French Toast Lasagna
- Pretzel Bites
- Waffled Crepes with Tropical Sauce
I have created a "Bread" label as well that includes many of the other breads I have made and shared.
Happy Baking, everyone.