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The easiest and fastest homemade bread recipe! It takes just an hour to make from start to finish and that includes baking time! That’s right, this bread has no rising time. If you thought you didn’t have enough time to make homemade bread recipes, you need to try this easy bread recipe. This is one of the easiest bread recipes ever and my go-to when I have little time.

There is something special about loaves of fresh homemade bread at the dinner table and my favorite thing is how unbelievably soft and delicious it turns out. This is a great bread recipe to have up your sleeve for the really busy days or for when you forget to feed your sourdough starter. 🙂

Need i mention, this homemade bread recipe is so easy kids can make it. My daughter began baking this bread when she was just 9 years old. Once she learned how to make it, it has officially become her task and always a double portion. By the time I am done cooking soup, fresh bread is ready. We love cutting into warm bread and eating it with butter and honey or butter and jam. Mmm so yum! The hardest part is waiting for the bread to cool down after it comes out of the oven. (Speaking of jam, have you tried fig jam? I think it’s my new favorite right now)

This bread combines perfectly with a bowl of my Easy Homemade Dumpling Soup Recipe -Soup with Pelmeni, Creamy Chicken Mushroom Soup or Red Borsch (Beet Soup).

Yes, you can make beautiful loaves of bread with yeast, ready to eat in one hour and, yes, it’s delicious!

Using the same fast bread recipe, you can make a variation of loaves based on your preference. I’ve tested so many baking methods from baking in an oven bag, bread pans, dutch oven and even made baguettes. Whatever you choose to make, this bread is almost like a “one size fits all” type of recipe. All turn out looking different but all taste wonderful and save you a trip to the store.

For baking bread, it’s best to use the middle rack in your oven. This allows the heat to circulate evenly around the bread, ensuring it bakes uniformly. The middle position helps avoid the loaf being too close to the top or bottom heating elements, which could lead to uneven browning or burning.

INGREDIENTS: (1 Loaf)

1 1/2cup warm water
.5Tbsp white sugar
1 tbsp of dry active yeast
1 teaspoon of salt (pink salt 1.5tsp)
3.5 cups all purpose flour or bread flour

Instructions:

In a bowl of a stand mixer add 1.5 cups of warm water, 1/2 tablespoon of white sugar and 1 tablespoon of dry active yeast. Mix with a whisk or a wooden spoon and leave for 5-7minutes for the yeast to activate.

Once the yeast has activated, Add 1 teaspoon of salt and 3.5 cups of flour (1 cup of flour at a time) to a stand mixer. With a dough hook attachment, knead the dough on low speed until it no longer sticks to your hands. (Mine kneaded for about 10-15minutes on speed 2-3 out of 10)

Allow the dough to rest for about 5 minutes and shape the loaf.
Turn the dough out onto a work surface and stretch into a rectangle. Then, fold the top edge to the center, then the bottom edge over it. Starting from one short end, roll the dough tightly into a log. seal and pinch the dough.

Place the dough into a greased or nonstick bread pan seam side down. Brush with egg wash if desired and score. (here I used this divided baking sheet and it works great too)

Put it right away in a COLD oven and turn it on to 350F.
Bake for about 25minutes AFTER the oven is preheated to 350 degrees. (Very important!!)
Place on a cooling rack after baking and allow to cool at least to room temperature before cutting into it.

To make Baguettes:

The same dough can be used to shape baguettes. This recipe makes 3 – 12″ long baguettes. I use this silicone perforated baking forms.

Dutch Oven Method: (May take longer than 1-hour depending on oven type)

To bake in a Dutch oven, it is better to preheat the dutch oven and place the bread in a hot pot. (Like baking sourdough bread) For this method, the dough needs to proof after shaping at least 30 minutes prior to baking.

Preheat the dutch oven at 450F and bake 25 min with a lid on, and then 12 min with a lid off to brown the top.

Add 1-2tbsp of water under the parchment paper and cover with lid right away. (This is to create steam and have a very moist bread)

Oven Bag method:

Not my favorite way to bake this bread but it does work great. If you don’t own a bread pan, this should be your go to.

Baking bread in an oven bag can help create a moist environment that traps heat and steam, which can result in a soft, tender loaf with a slightly crispy crust. Here’s a simple method to bake a loaf of bread in an oven bag:

Prepare the oven bag: Lightly grease the inside of the oven bag with a small amount of oil or cooking spray. This prevents the dough from sticking to the bag.

Shape your dough: After your dough has been shaped into a loaf, place it on a piece of parchment paper for easy transfer.

Place the dough in the bag: Carefully slide the dough into the oven bag. Make sure there’s enough room around the loaf for air circulation. The bag should not be touching the dough too tightly.

Seal the oven bag: Close the bag according to the instructions (usually with a tie or twist tie). Some people cut a small slit in the top to allow steam to escape, but others prefer to leave it fully sealed to keep moisture in.

Bake the bread: Place the oven bag with the dough on a baking sheet in the preheated 350F oven. Bake for 25 minutes or until the bread is golden brown in color.

Additional Tips:

Avoid overbaking: Since the bag traps moisture, it can make the bread bake a bit faster. Keep an eye on it towards the end of the baking time.
Shape and size: Ensure the oven bag is big enough to allow for some expansion. Otherwise, the dough might touch the sides of the bag and affect its rise.
Position the rack in the middle: Place the oven rack in the middle of the oven to keep the bread at a safe distance from both the top and bottom heating elements. If the oven bag touches the heating element, it could cause the bag to melt or burn, which is definitely something you want to avoid.

If you make this recipe, I would love to hear how it turned out for you and appreciate it if you left a review. It helps other readers discover the recipe too and may help others decide to try it.

FAQ’s

How come it’s only 1 hour? Isn’t bread supposed to rise?

This recipe speeds things up by using a fairly generous amount of yeast and kneading the dough thoroughly. Instead of a traditional long rise, you activate the yeast, knead the dough shape it, and go straight to baking.

What kind of flour should I use- all purpose or bread flour?

Either one works. If you use bread flour, expect a chewier texture due to higher gluten content; all-purpose will give you a softer, more tender crumb.

How warm should the water be when proofing the yeast?

Use warm water- comfortably warm to the touch, but not hot. Too hot water can kill the yeast. The yeast and sugar sit 5 to 7 minutes until it becomes foamy/bubbly to ensure it’s activated.

My dough is sticky- do I need to add more flour?

When you add flour, go 1 cup at a time and knead until the dough no longer sticks to your hands, over-flouring can make the bread dense while under-flouring can make shaping difficult.

Do I need a special pan or equipment?

No- you can use a standard greased bread pan or loaf pan. For this recipe, you can also use a baking sheet with an oven bag or even shape into a baguettes.

Why put the bread into a COLD oven instead of preheated?

That’s part of the “fast bread” trick. Shaping and placing the dough before the oven heats helps the loaf start baking and rising immediately- saving time.

Can I get a crisp crust like a bakery loaf?

Yes-brushing with an egg wash before baking will help give a golden, slightly crispy top. For a softer crust, skip the egg wash or brush with butter right after baking.

My loaf seems too dense/heavy- what went wrong?

Possible causes:

Too much flour added (making the dough too stiff)

Kneading too little (gluten underdeveloped)

Using water that was too warm or too cold (yeast didn’t activate)

Make sure yeast foams, dough becomes smooth & elastic and flour is added gradually until just right.

Can I freeze leftovers?

Yes- once cooled, freeze in a zip-top bag or wrap a whole loaf with plastic wrap tightly. When needed, you can reheat or toast.

I don’t have a stand mixer- can I knead by hand?

Yes! While the recipe uses a stand mixer with a dough hook you can knead by hand. It may take a bit more effort, but you should still get a usable dough. The key is to knead until the dough is smooth and elastic (and not sticky).

French bread loaves with a few slices of bread

5 from 2 votes

Fast Homemade Bread Ready In 1-Hour

Keyword 1 hour bread, bread

Author Alena’s Home Cooking

Ingredients

1.5 Cup Warm water
1/2 tbsp white sugar
1 tbsp Active dry yeast
1 tsp salt (1.5tsp if using pink salt)
3.5 cups All Purpose Flour

Egg wash

1 egg for brushing the top (optional)

Instructions

In a bowl of a stand mixer add 1.5 cups of warm water, 1/2 tablespoon of white sugar and 1 tablespoon of dry active yeast. Mix with a whisk or a wooden spoon and leave for 5-7minutes for the yeast to activate.
Once the yeast has activated, Add 1 teaspoon of salt and 3.5 cups of flour (1 cup of flour at a time) to a stand mixer. With a dough hook attachment, knead the dough until it no longer sticks to your hands. (Mine kneaded for about 10-15minutes on speed 2-3)
Allow the dough to rest for about 5 minutes and shape the loaf.
Turn the dough out onto a work surface and stretch into a rectangle. Then, fold the top edge to the center, then the bottom edge over it. Starting from one short end, roll the dough tightly into a log. seal and pinch the dough.
Place the dough into a greased or nonstick bread pan seam side down. Brush with egg wash if desired.
Put it right away in a cold oven and turn it on to 350F.
Bake for 20-25minutes AFTER the oven is preheated.