Yielding with Yeast III: Super Quick Bread
I’m going to keep this quick. I love homemade bread. But I hate waiting for it to rise/ferment. I know, I know, that step is what makes the flavours wonderful. And deliciousness is worth waiting for. But what if you could do it a whole lot faster?
Tah-dah! Ridiculously easy and lightning-fast bread. And it’s delicious!
This recipe would be a crowd-pleaser at Thanksgiving (the Canadian version is in two weeks, by the way). What are you guys eating for gobble season?
Super Quick Bread
- 4 and 1/2 teaspoons active dry yeast (two packets)
- 1 tablespoon sugar
- 1 and 1/2 cups water
- 3 and 1/2 cups bread flour (I did half whole wheat)
- 1 and 1/4 teaspoon salt
- 3/4 teaspoon balsamic vinegar
- In a large bowl mix together the yeast, sugar, and water and set aside.
- Heat oven to 450F and place a dutch oven (or a heavy pot with a lid) in to warm up as well.
- Once the yeast has bubbled a bit (about 10 minutes), add the flour, salt, and vinegar and mix together (I ended up using my hands to get the last bits of flour). Knead for five minutes until the dough becomes very elastic-like.
- Lightly grease a microwave safe bowl with vegetable oil and transfer the bread dough to it, rolling it in the oil. Cover the dough directly with a wet paper towel. Cover the whole bowl with a dry towel and put in the microwave.
- Microwave on high for 25 seconds. Let rest in the microwave for about five minutes.
- Microwave on high for another 25 seconds, then remove and let rest and rise for another 15 minutes.
- Shape into a ball and plop into the preheated pan (I also used parchment paper to avoid any stuck loaves). Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210 F (or it sounds hollow when you knock lightly on the top)
Recipe from The Kitchn