One-Hour Bread

One-Hour Bread

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One-hour bread

This loaf of bread took one hour to make, from start to finish. Photo by Daniel Neman, St. Louis Post-Dispatch.

Yield: 12 servings

1½ cups warm water (105 to 115 degrees)

1½ tablespoons (2 packets) active dry yeast

1 tablespoon granulated sugar or honey

3½ to 4½ cups all-purpose flour

1½ teaspoons salt

1. In a large bowl, combine water, sugar and yeast. Whisk or stir with a fork. Allow to sit 5 to 10 minutes, until the top becomes frothy.

2. In a separate bowl, stir together the 3 ½ cups of flour and salt. Slowly add flour mixture to the yeast and water, stirring with a fork until it begins to form a stiff dough. Knead by hand, adding additional flour as necessary, until the dough is smooth and no longer sticky. Form into a loaf shape and place on a greased baking sheet. Dust the top with flour and cover with a towel.

3. Immediately begin pre-heating oven to 425 degrees. Allow dough to rise while the oven comes to temperature. When the oven hits 425 degrees, cut slashes in the top of the dough and bake until done, 15 to 20 minutes. Loaf is done if it sounds hollow when you tap it on the bottom. Cool on a rack before serving.

Per serving: 142 calories; no fat; no saturated fat; no cholesterol; 4g protein; 30g carbohydrate; 1g sugar; 1g fiber; 296mg sodium; 8mg calcium.

Recipe adapted from

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Related to this story

Don't go overboard on buying perishable foods unless they can be frozen, such as meats, butter and even bread. If it looks like a shortage will be extended for some time, canned goods are the way to go. And don’t be a jerk about it; save some for everyone. 

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