Make Simple Homemade Fresh Bread in Under 2 Hours
We all have those times when we need a loaf of bread yesterday! Well, with this easy fast bread recipe you can have fresh bread in under 2 hours!
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After making our bread for many years now, I like to have a quicker option available when times get super busy. I usually opt for an overnight Sourdough bread recipe.
However, there are those times when I forget to put my bread on the night before, or, I am under the weather and just want a quick loaf of bread.
This easy recipe, even though a quick recipe, still produces a delicious and fluffy loaf of bread.
Looking for a no knead bread recipe made with sourdough? Give this one a try!
Why I love this recipe
Quick – This is the easiest bread recipe I have ever made. In a pinch, you can’t go wrong with this super fast bread!
Nutritious – Homemade bread is much more nutritious than store bought bread. You control what goes into to. Using simple ingredients, you probably have on hand already what you will need to make this bread.
Delicious – Even with basic ingredients, you can make a delicious homemade bread that everyone will love!
What you need to make this easy fast bread in under 2 hours
- Flour – You can use all purpose flour, bread flour, or whole wheat flour.
- Water – For best results, use filtered water.
- Instant Yeast – Instant yeast makes this recipe even simpler, however you can use active dry yeast. Just be sure to proof the yeast by adding it to 1/2 cup of the water warmed to 105-110 degrees F and let sit until foamy.
- Olive Oil – You can also use avocado oil, melted butter, or melted coconut oil.
- Honey – Maple syrup or Agave syrup are good alternative. It’s optional if you want to leave out sweetener.
How to make the easiest homemade bread recipe
Mix the dough
In the bowl of a stand mixer with a dough hook attachment or in a large mixing bowl, add 1 1/4 cup lukewarm water.
I use the Nutrimill Artiste Stand Mixer
Add 2 TBSP olive oil, optionally add 1 TBSP honey, agave, or maple syrup, 1 1/2 TSP salt, 2 1/4 TSP instant yeast, and 2 of the 3 cups of flour.
Mix on low speed and only add the extra flour 1/4 cup at a time until the dough comes away from the sides of the bowl.
Knead the dough
Knead for 6-8 minutes on speed 2.
Alternatively, you can hand knead until it is glossy and stretchy. Just mix the dough in a large bowl and mix with a wooden spoon or dough whisk and knead on a lightly floured surface for 6-8 minutes.
Lightly oil your work surface and turn the bread dough out of the bowl on a lightly floured surface.
Pat it down into a rectangle and roll it up. You don’t have to stress about shaping a loaf. Just make sure you roll it out to remove any big bubbles.
I like to shape the dough and drop it on the counter a few times to make sure there are no big bubbles left in the dough to avoid a big hole in the middle of my loaf.
Let dough rise
Place shaped dough into a 1 pound loaf pan. Cover with plastic wrap or damp tea towel and let the dough rise until doubled.
You could also prepare the loaf pan by lining it with a piece of parchment paper.
This recipe doesn’t require a first rise and second rise, only one rise!
After 30 minutes, preheat oven 350 degrees F with the loaf pan sitting on top of the stove while it preheats.
Bake the loaf
After the oven has preheated, place the loaf in the hot oven for 40 minutes.
You could also just find a warm spot in your home for the bread to rise.
Carefully remove from the oven with oven mitts and check that the internal temp is 195-205 degrees F and is golden brown.
Using an instant read thermometer is the best way to get the internal temperature of your bread.
Allow to cool on a cooling rack before slicing.
Absolutely! Just add 1 step. Mix the flour and water together and let it sit for 15 minutes before kneading to soften the bran and germ and get a better rise.
No, you don’t have to proof instant yeast. Just add it straight into the recipe.
I would caution you to not use super hot water. I wouldn’t go above 110 degrees F for best results.
You probably just added a bit too much flour. Try using 1/4 cup less next time. Also, adding an egg to the recipe can help keep it softer.
Usually, this happens when you slice the bread too soon. Bread continues to bake for a bit after it comes out of the oven. Unfortunately, when you need bread really quickly, it will be hot when you slice it and it may be a bit gummy but the taste will be amazing!
Yes, you can double the recipe with no problems. I have made this recipe into 2 loaves and had great results.
Storage
Store in a plastic bag or airtight container at room temperature for 3-4 days.
Freeze in freezer safe bag for up to 3 months.
Bread in under 2 hours
Equipment
- 1 1 Pound Loaf Pan
- 1 Stand Mixer
Ingredients
- 1 1/4 Cups Lukewarm Water
- 2 tbsp Olive Oil
- 1 tbsp honey can use agave or maple syrup, or omit all together
- 1 1/2 tsp salt
- 2 1/4 tsp instant yeast
- 3 cups Flour Can use All Purpose or Whole Wheat
Instructions
- Add lukewarm water to stand mixer bowl. Add all other ingredients, however, only add 2 cups of the flour at first. Mix until combined and add the remainder of the flour 1/4 cup at a time until it pulls from the side of the bowl.
- Knead 6-8 minutes.
- Turn dough onto a lightly greased surface and pat out into a rectangle. Roll into a loaf shape and place in 1 pound loaf pan.
- Allow to rise 30 minutes covered with plastic or damp tea towel.
- Preheat oven to 350 degrees F and allow the dough to rise further until the oven is preheated. Tip: Allow the dough to rise on top of the oven while it preheats.
- Bake for 40 minutes.
- Allow to cool on cooling rack completely before slicing.
This bread IS delicious! I was concerned about the everything bagel at first…but now! Oh my, it truly makes the bread an it’s not an overwhelming addition! Thank you for what you do and share!