Quick Loaf Bread

Gail Herbest


I found this in my old bread cook book, and thought I would give it a try because it was different. So glad I did, it gave me 2 big loaves of wonderful chewy textured bread with great flavor. The original recipe I posted called for 9-10 cups of flour, But I have found that using less flour works better. I start with 6 cups and if needed I will go to 8 cups. Add just enough flour until the dough pulls away from the sides of the bowl and is slightly sticky.


★★★★★ 1 vote

2 large loaves
15 Min
35 Min


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  • 3 c
    warm water
  • 7 tsp
  • 1/4 c
    granulated sugar
  • 6-8 c
    all purpose flour
  • 5 tsp
  • 5 Tbsp
    oil, i use canola, but vegetable will work)

How to Make Quick Loaf Bread


  1. Combine, warm water, yeast and sugar in a bowl and stir let sit for 10 minutes
  2. mix in half of the flour and the salt, Beat hard with a spoon until batter is smooth. Add the remaining flour and blend well.
  3. Pour the oil over the dough and knead in the bowl for no more then 3 minutes. The dough will absorb most or all of the oil.
  4. cover the bowl and let the dough rise until double, about 45 minutes
  5. Punch down and turn on to a lightly floured bread board and knead slightly ( about 5 minutes)
  6. shape in to 2 loaves and place in buttered loaf pans.
  7. cover and let rise again until doubled, about 40 -50 minutes
  8. Bake in a preheated 350 degree oven for 30 minutes or until hollow sounding when tapped and tops are golden

Printable Recipe Card

About Quick Loaf Bread

Course/Dish: Breads, Other Breads
Other Tag: Quick & Easy
Hashtags: #easy, #yeast

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