Wednesday, October 28, 2015

My EASY One Rise (oil) bread when you just can't face the thought of making a two rise bread. I feel your pain. I can help.

Sometimes you need a loaf of bread and you simply cannot face a two rise bread.  Sure, we've all been there.  I am here to help.  I have an EASY, ONE RISE white sandwich type bread loaf recipe that you will send me flowers for.  Truly.

It's quick, easy and about 90 minutes from the wish to the deed.  The deed being eating warm, homemade bread with thick, icy cold, butter melting into it.

My One Rise, easy, White Bread Sandwich loaf Recipe


1 1/2 cup warmish water
1 Tablespoon sugar (you know I heap it)
2 1/4 tsp yeast (that's one packet for those who buy packets, really though, buy the vacuum pack, dump it into a mason jar and measure out what you need, that's how I roll)

2 1/2 - 3 cups all purpose flour
1 1/2 Tablespoon plain oil (veggie, canola... NOT NOT NOT olive oil)
1 1/2 tsp salt.

COMBINE water, sugar and yeast in the bowl of a Kitchenaid mixer, mix with your hands and leave to proof about 10 minutes?

2 1/2 cup of the flour, the oil and salt and mix by hand for a minute to get it started, add the dough hook.

Knead by machine, adding up to another cup of flour, until it's soft and clears the bowl completely. Try not to add more than the 3 cups of flour.  The dough will be soft and on the edge of sticky.

Remove it from machine and knead a time of two to get a smooth dough.  No, you don't have to but this is the only part in the recipe I ever feel involved in the process.  I'm a tactile kind of gal and need to get my hands into everything.

Flatten the dough and roll it into a loaf shape.  Put in a greased loaf pan of your choice; a smaller pan for a tall loaf, a long pan for a lower loaf.  *I* use a steam tray insert pan purely because my one pound loaf pan is missing and I want a tall loaf.  You can also make rolls from this dough, let your imagination fly.  BUT today, we're making it into a white sandwich type loaf...

Lightly flour the loaf and put in a plastic bag.  Again, I use the vegetable bags I get from the grocery store.  I'm classy like that.  I'm sure there is some formal proofing box or bag or plastic but I don't have that sort of time.  So, I use the vegetable bags or the plastic bags from Walmart, use what you have, the point here is that the plastic helps it proof and keep it soft without forming a skin before you bake it.

Leave it to get poofy, at least double.  That will take as long as your house takes.  It takes me about 30-40 minutes but I have a warm kitchen and yeast in the air which makes everything proof ridiculously fast here.  It takes my mom about an hour.  It will take as long as it takes.

Preheat your oven to 400 and bake the loaf, nothing sprayed or brushed on it for about 30+ minutes, turn it at 20 minutes to help it bake evenly.

Remove from the pan immediately and leave to cool then eat with abandon and joy.

OH this recipe is EASILY doubled, double everything except the yeast, increase it to 1 Tablespoon.

Enjoy and let me know what you think!!!!!


Add the water, sugar and yeast to the bowl, shush it around and leave it to get poofy.  Add the 2 1/2 cup flour, salt and oil.

Pat it out and start to roll it, seal each time you flip a roll over.. look, it's easy to do, hard to write out. 



After about 40 minutes, oooh, look, it's poofy! Into a 400 degree oven for about 35 minutes, voila!
Out of the pan, onto the rack.  This is short because it was looked in a really large deep pan.  When it's cold, I'll cut into it and update the pictures here.  In the mean time, go make it...  

It's quick, easy, there's only one rise and you'll be DELIGHTED with it. It makes great sandwiches toast or just sitting there eating it 

Let me know what you think! 



  1. Tracy, I am sure in your instructions you meant to say, "try not to add more than 3 cups of FLOUR" rather than water. I also noticed that the text under one line of the photos is missing but I am certainly capable of reading the instructions above to figure it out. I love your recipes. Not a day goes by where I don't look at something and decide to try it. I am going to make your chocolate cake in the morning because I just know it will be exactly the chocolate cake I have been craving for a week. I just didn't know which recipe to make until I saw yours. Now I am certain I can "let them eat cake" tomorrow night...even if my birthday is not until Thursday. Why wait? When you are "almost" 60, close is close enough for cake.

    1. happy early birthday!! thanks for the eagle eye on the recipe and I'm glad you like the recipes :)