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Three Hour Bread

Why wait all day for fresh bread? This bread is ready to eat from scratch in three hours flat. This recipe can be used for white or brown, bread or buns.

Bread Making Tips

The key to light fluffy bread? Plenty of kneading. This recipe provides for frequent kneading. Be sure to punch the dough thoroughly, so it is smooth and elastic, with no air bubbles. Be sure to follow the same rule when you form the loaves or buns.

I always apply oil to my hands when handling the dough. To form buns, I roll the dough firmly between my hands until they are nicely round. To form loaves, I roughly round out the piece of dough, then lay it on the table; I roll the leading edge inwards, so the piece becomes log shaped; roughly half-way through, I tuck in the sides, then I complete the loaf and place it in a well-greased pan, I use the same method in miniature to make hot dog buns, and lay them side-by-side, two rows wide, on a greased cookie sheet. This method prevents large air bubbles and yields consistent, well-balanced loaves.

Three Hour Bread Instructions

Mix in small bowl and let stand for 10 minutes:
2 c. lukewarm water
1 tsp. sugar
4 tsp. yeast

In very large mixing bowl, put:
2 c. boiling water
1 tsp. vinegar

Once cool, add the following:
¼ c. oil
4 tbsp. sugar
2 tsp. salt
3 eggs
Mix until eggs are broken, add 1 cup flour, beat well.

Add flour a cup at a time; enough to make a soft, but not sticky, dough. Here’s the fun part: you can use all white, or half whole wheat, or even some whole grains, to make the bread you want. Just remember to keep the dough soft, so the bread will cook evenly. Mix the flour in thoroughly after every addition.

Once dough is mixed, cover with a clean cloth; let rise and knead down every 15 minutes for the first hour. Form loaves or buns and let rise for approximately one hour. Bake at 350º F. for about 30 minutes, until the crust is the color you desire.

Enjoy your bread and let us know how it turned out!

For other breadmaking recipes try these bread cookbooks.

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