One Hour Sandwich Bread
Fresh bread is probably one of the best things ever. However, most recipes are way too complex and they take too long. This recipe simplifies the process and it's really fast using a fun little baking trick. The recipe is written for both Imperial measurement and weight. I prefer weight because it's precise.
Servings - 2 loaves
Equipment
- 2 Bread pan I use the 10" Calphalon pans
Ingredients
Stage 1
- 2.75/400 cups/grams wheat flour (or any other wheat based flour)
- 0.3/40 cup/grams wheat gluten
- 1.5/27 tablespoons/grams instant dry yeast (about 2 of the packets)
- 2.5/590 cups/grams warm water (between 90-105°F)
Stage 2
- 1/15 tablespoon/grams kosher salt (table salt is finely ground and too much)
- 0.3/64 cup/grams canola or avocado oil (any neutral flavor oil works)
- 0.25/60 cup/grams sugar (I prefer brown sugar but granulated works)
- 1.5/22 tablespoons/grams lemon juice (It doesn't give the bread flavor, just reduces molding)
Stage 3
- 4/480 cups/grams bread flour (All purpose won't give you the same results)
Instructions
- Using a stand mixer with a paddle attachment or a heavy spoon, mix all ingredients from stage one in a large bowl or stand mixer bowl. Mix until fully combined. Let rest for 10 minutes.
- Add in all ingredients from stage two and mix until fully combined. When I use a stand mixer I will mix with the paddle attachment for about 3 minutes. Let rest for 10 minutes.
- Add in the bread flour from stage three. If using a stand mixer switch to a dough hook and use the dough setting to mix for 3-5 minutes. The dough should stick a little to the bottom of the bowl but pull away from the sides. If using a heavy spoon, mix until the flour is incorporated then remove from the bowl and knead on a lightly floured surface for 5 minutes. Try to not incorporate too much extra flour.
- Spray your bread pans with a little oil. Set aside.
- Turn the dough onto a lightly floured surface and divide in half. Flatten your dough out into a square that is the same width as your bread pan. Starting on the edge nearest you, roll the dough into a tight loaf. Place the shaped bread, seamside down, into the bread pan and repeat with the other loaf.
- Cover the bread pans with plastic wrap or a towel and allow to rest and rise for 20 minutes. This helps to avoid having the bread rip open while baking and it gives it a more rounded top. I like to spray the top of the dough with a little oil before covering, that is optional.
- Place the bread pans on the middle rack of your oven and then turn the heat to 350°F. This is a cold start baking method that allows your dough to continue to rise as the dough bakes. Bake for 40-50 minutes. If you have a sharp thermometer you can check the internal temperature and it is done with it's over 195°F. Otherwise, when the top looks golden brown, it's done.
- Remove the bread from the pans and let cool on a wire rack. It is best if you wait until they are room temperature before cutting.
- Store on the counter in a bag or airtight container for up to 5 days or freeze for longer storage.
Notes
There are many options to change the recipe using a variety of different flours. As long as the amounts are the same volume/weight it will work. If you are using oats you will have to add more than listed or add more bread flour at the end. The dough should be somewhat tacky but not wet feeling and shapeless. See blog post for more details.