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

INGREDIENTS

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?

ADD
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!!!!!

HERE ARE THE PLAY BY PLAY SHOTS AND ADDED COMMENTARY

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! 

/tracy

White Bread, A Pictorial Journey

It's bread, it's the stuff of life.

I'll admit, I do this well.  It's easy, it's tasty, it's CHEAP and it's fresh and it's infinitely better than any $7 "artisan" loaf you'll buy.

I make this loaf every few days.  More often when Connor was in school but since he's been home schooled, we don't eat so many sandwiches mid day, hopefully that'll change, full kitchen duty 3 times a day, although fun, isn't necessarily the way I saw my day being spent.  I have, apparently, turned into a diner.

That being said, I have been asked many times for the play by play of the daily white bread.  I may have done it before, here and on other sites, but here's a new one. 

 I use 3 cups of a/p flour for this.  You can substitute up to 3/4 cup whole wheat, much more and it gets a bit stodgy and you have to futz with the liquid levels so really, just use another recipe. 

TRACYS BORING OLD (delicious) WHITE LOAF

This is my tried, true and I make it in my sleep bread.  I only ever make it in the Kitchen-aid.  I CAN make it by hand, I just don't want to :)

COMBINE and allow to bloom: 

1 cup milk, body temperature

2 Tablespoons melted butter

2 Tablespoons vegetable oil

2 tsp sugar

2 tsp yeast

ADD, MIX to beautiful soft dough.

1 1/2 tsp kosher salt

1 egg

3 cups a/p flour (or a/p whole wheat blend)

RISE till doubled

DEFLATE, SHAPE, put in loaf pan, RISE till doubled

BAKE 375, 25 minutes

REMOVE from pan, leave to cool on rack

Yeast blooms in about 3 minutes.  The first rise is about 1 hour, second is the same. I beat the heck out of the dough for 5 minutes from when it starts to come together.  IF it's too sticky, like this day, add a little flour just to keep it off the sides. Sometimes it sticks, that's fine.  

I put the plastic container, with lid, in my oven with the light on purely to keep it off the counter.  My house is full of yeast in the air and things tend to rise faster now ???  so here, the rises are each about 45 minutes. 

Usual bread making rules/system apply.  Here's the shots: 

  

  

  

  

  

  

  

  

  

  

 

 

 

/enjoy