Friday, August 21, 2015

Quick Rise Bread

I was making pasta and sauce for dinner and really wanted some fresh bread to go with it. Since it was getting late in the day I needed bread that would rise quickly and I didn't want something that would be too dense. 

This recipe was perfect! I halved the recipe and then split the dough into 6 blobs. These blobs were put into an oiled jumbo size muffin tin. The bread had a nice crispy crust and the inside was soft.

I'll be making these again!

Quick Rise Bread
Adapted from:
Makes 12 fist size rolls or 2 loaves of bread

5 cups white all-purpose flour
2 tablespoons yeast
2 tablespoons sugar
1 teaspoon salt
2 cups warm water (110 F - 115 F)
1⁄4 cup cooking oil

In stand mixer with a dough hook add 4 cups flour, sugar, salt, and oil.
In small bowl combine water and yeast. Let it sit for 5 minutes. 
On slow speed, add yeast mix into the flour mix.
Add the remaining flour in increments until dough is no longer sticky.
Knead for about 5 minutes until dough is elastic and smooth.
Place dough back into bowl and cover with a damp towel and let it rise until double its size- about 1/2 hour. (I put it in my oven on the Proof setting for 35 minutes).
Punch it down and divide dough into two pieces (or into the muffin tins).
Preheat oven to 400F.
Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the 
rim of the pan. (I put into the oven once it preheated and didn't wait for it to rise to the rim of the pan).
Bake loaves for 40 minutes. Rolls bake for 20-25 minutes.

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