Are you limiting your trips to the grocery store right now and not seeing some items on the shelf when you do go? Me too! That is why this One Hour Sandwich Bread has been such a life saver. The best part is that you don’t have to be a professional baker to make this bread. It doesn’t require any shaping of dough or even a second rise. Fresh and delicious Sandwich Bread can be yours, keep scrolling to how.
Bread making can be intimidating…I get it. But I am here to tell you that it doesn’t have to be.
This recipe for One Hour Sandwich Bread is easy to make, only takes a handful of ingredients and is ready from start to finish in an hour.
I promise that this comforting bread will make this crazy time a bit better. You might just find yourself making it long after we are back to regular routines.
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How to make One Hour Bread
I love this bread because it make the house smell amazing and it tastes phenomenal. But it also only has 6 ingredients which is really nice.
Begin by putting your warm water in a large mixing bowl. Add your yeast.
Can I use Regular Yeast instead of Rapid Rise Yeast?
To get bread so quickly you need to use Rapid Rise Yeast but if you don’t have any on hand you could always use regular yeast.
The regular yeast will require a longer rise time but will still result in a fabulous end product.
Next, add the sugar and stir. Let the mixture sit and proof for 5 minutes.
Why do we Proof Yeast?
We proof yeast to check and see that it is still workable or able to rise. By adding the yeast to warm water {and sugar, most of the time} and letting it sit for 5-10 minutes you will know by how the yeast reacts if it is still good.
After 5 minutes, the yeast mixture should start to form a cream foam. This means that it has proofed and your yeast is good to go!
Add the oil, half of the flour and salt to the yeast mixture. I used a stand mixer fitted with the hook attachment. This can also be done by hand.
This is what the dough will look like after you have added half of the flour. It will be lumpy, soft and sticky. Continue to add flour until the dough pulls away from the sides of the bowl.
This is what the dough will look like when it has enough flour added to it. Most one hour bread recipes will give you a suggested amount that isn’t specific, 4 3/4 – 5 1/4 cups in this case.
That means that it will take at least 4 3/4 cups of flour but because of elements like humidity and temperature it can take as much as 5 1/4 cups.
It is important to pay more attention to the consistency of the dough. Once it is to this point you need to knead the dough for 4-5 minutes.
If you are using a mixer, then just continue with the dough hook for that amount of time. If you are mixing by hand, you will want to turn the dough out onto a floured surface and knead by hand.
Once you have kneaded the dough, it is time to let it rise. The best place is somewhere warm. I put my bread in front of our heater.
You can see how to use your oven as a proofer in this post.
It only takes about 20 minutes and your dough will have almost doubled in size. It will be light and airy.
You are going to get two loaves of bread from this one hour bread recipe, so divide the dough in half.
Place each half into loaf pans that have been liberally sprayed with non-stick spray.
Bake in a 350 degree oven for 25-30 minutes or until the top the bread is golden brown.
How to Tell if your One Hour Bread is Done
Besides the top of the bread being golden brown, you can tap the top of the bread and when it sounds hollow you will know it is done.
Let your one hour bread cool in the pans for 5-10 minutes and then turn them out onto a cooling rack.
Now is a great time to cut a slice while it is still warm, add some butter and enjoy. But if you have better self control then I do then wait until they have cooled completely to slice and eat.
I always suggest slicing it about 1/2 inch thick and whether you make a sandwich or toast {like we did this morning} you and your family will be sure to enjoy every bite.
Do you love easy yeast bread? Try these recipes…
One Hour Bread Recipe
Ingredients
- 2 cups Very Warm Water {I used tap}
- 1 pkt {2 1/4 tsp} rapid rise yeast
- 1/4 cup granulated sugar
- 2 tbsp oil {I used vegetable oil}
- 4 3/4-5 1/4 cups all purpose flour
- 1 1/2 tsp salt
Instructions
- Place warm water, yeast and sugar in a large bowl. Stir and let the mixture stand for 5 minutes to proof. You will know it is ready when it starts to form a cream foam.
- Add oil, half of the flour {2 1/4 cups} and salt. Start to mix using a dough hook {or by hand}. Add remaining flour until the dough pulls away from the sides of the bowl. Then using the dough hook {or on a floured surface, if mixing by hand} knead the dough for 4-5 minutes.
- Cover the dough in the bowl with a dishtowel and let rise in a warm place for 20 minutes or until almost doubled in size.
- Divide the dough in half and place each half into a loaf pan that has been generously sprayed with non-stick spray.
- Bake in a 350° oven for 25-30 minutes or until the top is golden brown {you can also tap on the top of the loaf and if it sounds hollow then it is done}.
- Remove from the oven and let cool in the pans for 5-10 minutes. Turn loaves of bread out onto a cooling rack to cool completely.
- Cut bread into 1/2 inch slices. Use for sandwiches or toast. Keep in an airtight container for up to 3 days or freeze for up to 3 months.
Elaine says
I’ve made this recipe several times now. It is a great recipe, and my family hasn’t bought sandwich bread in weeks. We don’t usually need two loaves at a time, so this last time when I divided the dough and put one in the fridge for later. Looking to bake that soon. This site also led me to the Banana Blondes, which were also a hit and wonderful. Thanks for giving us these easy recipes to make us feel accomplished during a hard time.
June says
Thank you so much! You have made my day. 🙂 I am so glad that you are loving the recipe and I appreciate you taking the time to let me know how they are working out. It means a lot to me.
Jan says
How can these recipes be saved on my iPad?
June says
Can you take a screen shot of the recipe or copy and paste it to a document? I am working on a function to save but haven’t got that finished yet.
Vee says
Can I use this recipe in my bread machine as is or do I need to make adjustments?
June says
I have never used a bread machine to make this recipe so I am uncertain of how it would work. Sorry.
Marcia says
What’s the temperature for the Very Warm Water?
June says
I just use tap water that is very warm or when you put your finger in it would feel like a hot shower water.
Isabel says
Is rapid rise yeast the same as instant yeast? I want to try this recipe. I have regular yeast and instant yeast. Thank you
June says
Yes, they are the same. Enjoy!
Rebecca says
I had originally pinned the french loaves recipe to make during these crazy times, but I saw this one and went for it. Recipes like these are what we need in the world today. The bread came out great, it’s not trying to reinvent bread and it was, for the most part, very easy. I had a sticky situation as well when it came to proofing and dividing, but after I divided and put the 2 halves in the pans I just redid the proofing step again in the pans. Worked out great, just a little longer. Thank you for this! Going to make these all the time now!
June says
I am glad it worked out for you. Thank you for letting me know.
Barbara says
I made this bread today as I was intrigued by the idea of homemade bread in an hour. I wouldn’t say I am an expert but I have baked many a loaf over the years. The dough was extremely wet and would not pull away from the sides of the bowl. I kept adding flour a little at a time but no change after adding an add’l cup. After rising beautifully, it was still a tacky mess. I hand-kneaded in more flour to divide the dough into two loaves with no change so I ended up dumping the dough into bread pans instead of forming two loaves like normal. Luckily, it baked up beautifully and had a delicious flavor. After rereading the recipe several times to see what could have been the culprit, I am wondering if it was the 2 cups of water when proofing yeast. I don’t believe I have ever seen/tried a bread recipe that called for that much water. Is this amount correct? Could that have been the cause of all the extra moisture in the dough? I think I will try making this recipe again in a few days with just 1 cup of water to see if that fixes the issue because I really like the idea of homemade bread in an hour.
June says
I double checked my notes and recipe, it is 2 cups. It is a sticky dough but maybe reducing the water by 1/2 cup or so would be a good idea to see how it works. Please let me know how it works for you the second time. I would love to know. Thank you for reaching out.