Real Recipes From Real Home Cooks ®

quick loaf bread

(1 rating)
Recipe by
Gail Herbest
Bangor, ME

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 rating)
yield 2 large loaves
prep time 15 Min
cook time 35 Min

Ingredients For quick loaf bread

  • 3 c
    warm water
  • 7 tsp
    yeast
  • 1/4 c
    granulated sugar
  • 6-8 c
    all purpose flour
  • 5 tsp
    salt
  • 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

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