90 Minute Bread
Submitted by lisaj
Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minSprinkle yeast over warm water with sugar and salt, wait for it to bubble and foam, then stir in oil and four cups of flour all at once.
Mix with a wooden spoon until the dough pulls into a ball, turn it onto a floured board, and divide into two loaves.
Shape, cover with a wet towel, let double in size, then bake at 375 degrees for half an hour.
Freshly baked bread on your table in an hour and a half, no stand mixer required.
Pro Tips
- Watch for yeast to bubble and rise to the surface before adding flour (proof test ensures it’s active)
- Add extra flour only if dough is too sticky to handle, but keep it soft for tender bread
- Cover shaped loaves with a wet towel during rising to prevent surface from drying and cracking
Ingredients
Directions
Pour water into bowl and sprinkle yeast over it.
Sprinkle sugar and salt over yeast and wait until yeast bubbles and comes to the surface.
Stir in oil. Add 4 cups of flour all at once. Mix with a wooden spoon until dough gathers together in a ball.
Scrape down sides of bowl incorporating dough particles.
If dough is sticky, add additional flour until it can be handled easily.
Turn dough out into floured board and divide into two loaves.
Shape each loaf and place into greased bread pans and cover with a wet dish towel.
When bread has doubled in bulk, bake 375℉ (190℃) in preheated oven for 30 to 35 minutes until brown.
Turn on to a rack to cool.
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