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    You are in: Home / Recipes / Quick Yeast Bread Recipe
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    Quick Yeast Bread

    Quick Yeast Bread. Photo by Chef #1802862159

    1/10 Photos of Quick Yeast Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    Bokenpop aka Madeleine's Note:

    If you don't have a bread machine, this is the easiest yeast dough recipe by far. There is no overbearing yeast flavour and it is a good dense bread. Please note: time to make includes rising time.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Put 4 cups of the flour, yeast, sugar and salt into large bowl.
    2. 2
      Pour in hot water and oil and mix until combined- it will be sticky.
    3. 3
      Add the remaining flour in increments until dough is no longer sticky.
    4. 4
      Knead for about 5 minutes until dough is elastic and smooth.
    5. 5
      Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
    6. 6
      Punch it down and divide dough into two pieces.
    7. 7
      Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
    8. 8
      Bake at 400F for 40 minutes.
    9. 9
      Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on April 07, 2012

      45

      Just took this out of the oven and didn't even let it cool before cutting into it. I used the recipe but didn't follow the procedure listed. I used a food processor; pulsed flour (4 cups), sugar, salt and yeast for 15/20 seconds, then with the processor running; poured in the water & oil (olive) until well mixed approx. 1min. The dough was wet so as directed added the add'l flour with the processor running. Processed until dough started to pull away from sides of bowl approx. 2 or 3 mins. Removed from bowl & kneaded for the full 5 minutes. Let it rise for 30 mins. Punched down and divided dough but rolled each into a 8X12 rectangle. Rolled each rectangle into a baguette. Placed on a parchment lined 13X17X1 pan. Covered with plastic wrap and let rise for 15 mins. Basted dough with water before placing on middle rack of oven with a pan of water on the bottom oven rack. Also sprayed sides of the oven with water. Baked for 38 mins. Didn't water & wrap as we love a crisp crust like french bread. This is a very fast and great tasting bread. Will make again adding different ingredients such as Parmesan cheese, garlic, black olives. Maybe cheddar cheese &/or onions....OH..........the possibilities are endless!!! THANKS for a fast & delicious recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2009

      55

      I love this recipe. I made it for our dinner on Saturday. I used half Whole wheat & & white flour and used 1 1/2 teaspoons of Splenda white and brown sugar substitute. I like to bake in the new silicone pans and baked this bread in 6 small loaves. They were ready in 30 mins. We stored them in zip lock bags in the fridge. Thanks for a quick and tasty bread recipe! Kathy M.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2014

      55

      This is a wonderful recipe! I added grated parmesan and rosemary to one half of the batch and parmesan and jalapenos to the other. It turned out beautiful and delicious. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)

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    Nutritional Facts for Quick Yeast Bread

    Serving Size: 1 (1208 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1466.1
     
    Calories from Fat 281
    19%
    Total Fat 31.2 g
    48%
    Saturated Fat 4.1 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 1182.3 mg
    49%
    Total Carbohydrate 256.0 g
    85%
    Dietary Fiber 11.6 g
    46%
    Sugars 13.4 g
    53%
    Protein 37.1 g
    74%

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