Sunday, November 27, 2011

Last-Minute Wheat Bread

(Ok, so technically this is a picture of my 5-minute wheat bread—but we ate the
Last-Minute Loaf already!)

Prep Time: Easy

Do you ever find yourself needing a loaf of good bread, but without the time to let it rise? I came up with this recipe (based on several others) the other day when I was in just that situation. From start to finish it takes about an hour. This recipe yields one medium-sized loaf, but you could easily double or triple (or quintuple!) it for more. This recipe is so quick and easy you don't even need to make it in a mixer.

1 cup warm water
1 T yeast
1/2 T table salt
2 T canola oil
1 1/2 T honey
2 cups wheat flour
1/2-3/4 cups white flour
Egg white (beaten); any desired toppings

Mix all ingredients together in medium bowl (I just do it with my hands—the dough comes together quickly and easily). Knead dough a few times until it is elastic and holds together (should only take about 60 seconds). Grease medium loaf pan. Shape dough into loaf (my preferred method is to roll it out on the counter and then roll the sheet up into a loaf) and press into pan. Brush top with egg white and top with any desired seeds, oatmeal, etc. With serrated knife, make 3-4 slashes in top of loaf (a lot of the rising will happen quickly as the oven heats, so this helps your loaf keep a pleasing shape through that fast rising!). Allow to rest on warm countertop or in oven (turned off) for about 20 minutes. Without preheating the oven, place loaf into oven and set oven to 350. Cook for 45 minutes (this includes the preheat time). Cool on a wire rack.

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