Prep Time
90 minutes
Cook Time
30 minutes
Serves
1 Loaf
Bread can be intimidating. Between blooming the yeast, letting it rise, kneading the dough, and worrying about the crumb, it can get overwhelming. This is my favorite beginner bread recipe because it is forgiving. You can shape the loaf how you want, avoid kneading altogether, and still get the joy of watching bread rise. Not to mention that this comes together faster than a loaf of sourdough. Using active dry yeast eliminates the need for a sourdough starter, and dry yeast has a longer shelf life. If you’re looking for a fast loaf or just starting your bread-making journey, this is the recipe for you!
Ingredients
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water (110 Fahrenheit)
- 1/4 tsp sugar
- 1 cup hot water (115 – 120 Fahrenheit)
- 1 1/2 Tbsp sugar
- 1 Tbsp salt
- 1/4 cup oil (vegetable, olive, or avocado works well)
- 2 1/2 – 3 cups all-purpose flour
- 1 large egg (for egg wash)
Steps
1
In a small bowl, combine yeast, warm water, and 1/4 tsp sugar and stir until sugar is dissolved. Set aside until mixture becomes foamy and fragrant (5 – 10 minutes).
2
In a large bowl, combine the hot water, sugar, salt, and oil. Stir to combine. Gradually add half of the flour while mixing until a shaggy dough forms. Add the yeast mixture.
3
Add the other half of the flour and mix until a sticky dough forms. Cover the bowl loosely with a towel and let rise for 1 hour.
4
After an hour, roll out the dough to the desired width of your loaf. The length should be roughly double the width. Then roll the dough up cinnamon roll style. (If the dough is too sticky to work, add more flour a quarter cup at a time.)
5
Place the loaf on a greased cookie sheet, seam side down, and tuck the ends in. Create diagonal slashes across the top of the loaf every few inches. Cover and let rise for 30 minutes.
6
Preheat the oven to 400 degrees Fahrenheit. In a small bowl, whisk an egg for the egg wash. Uncover the loaf and brush the top with egg wash. Bake for 25 – 30 minutes.