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Miracle One Hour White Bread is a homemade, made-from-scratch bread recipe made in one hour.
There’s nothing quite like homemade baked bread. I recently discovered that making homemade bread doesn’t have to be a long, time-consuming process. It can actually be easy! You can actually make delicious homemade bread in no time at all. It is a miracle!
I told you about my darling friend, Stephanie’s daughter, Hayley, who is quite the cook like her Mom. She put together a cookbook of her family recipes and this is one of them. I wondered if you could truly make bread in less than one hour and was convinced after trying this recipe. I love that my kids can even make this bread and use it for their lunches at school.
I am sharing tips and tricks on how you can make homemade bread at home in 60 minutes. You are going to impress some people big time!
Tips for making Miracle One Hour Homemade White Bread:
- Let your YEAST PROOF. The key is to use very warm water (about 110 degrees). Adding sugar to the yeast helps it proof even faster. Let the yeast proof for at least 5 minutes. Remember to always use fresh yeast. You will know the yeast is working when it starts to form a creamy foam on the surface.
- Use BREAD FLOUR. Bread Flour has a higher gluten and protein content so it will create a chewier and allows the bread to rise even higher.
- Use a STAND MIXER. This bread recipe is easiest with a stand mixer such as a Bosch mixer. You can find a good deal on a Bosch mixer, by clicking HERE. This is a huge time saver as you knead the bread for 5 minutes in the mixer. It saves you from doing it yourself! If you don’t own a stand mixer, you can knead the bread dough by hand.
- Let RISE in a WARM PLACE. This expedites the rising process. If you live in a very cold climate, you can always set the oven to about 200 degrees and let the bread rise for approximately 20 minutes or until double in size. Here are my favorite loaf pans.
- BAKE until GOLDEN BROWN. Heat the oven to 350 degrees and bake until golden on the outside. Remove from oven and spread butter over top of loaves to give moisture and shine.
* Once you remove the hot homemade bread from the oven, remove from pans and spread with butter and jam.
If you are looking for an easy Whole Wheat Bread recipe, click HERE for the recipe.
If you are looking for Quick and Easy French Bread, click HERE for the recipe.
If you are looking for Hayley’s Famous Cinnamon Rolls, click HERE for the recipe.
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Miracle One Hour White Bread
Ingredients
- 2 cups Very Warm Water
- 1 1/2 Tablespoon heaping Instant Yeast
- 1/4 cup Sugar
- 2 Tablespoons Oil
- 4 3/4 - 5 1/4 cups White Bread Flour
- 1 1/2 teaspoons Salt
Instructions
- Place warm water in large mixing bowl. Add yeast and stir. Stir in sugar and let proof (start to form a creamy foam) for 5 minutes.
- Add oil, flour, and salt. Begin by adding half of the flour. Start to mix using the dough hook. Add remaining flour until dough pulls away from sides of mixing bowl. Using Bosch or Kitchenaid, knead for 5 minutes at medium-high speed. If you don't own a stand mixer, you can knead by hand.
- Cover the dough in the bowl with a dishtowel. Let rise in a warm place for 25 minutes or until double in size.
- Tip: If you live in a cold place, you may place in a warm oven. Set oven to 200 degrees, turn off, and then place dough in an ovenproof bowl in the oven and let rise.
- Place oil on hands and shape into two bread loaves. Spray loaf pans with non-stick cooking spray.
- Bake at 350 degrees for 25 minutes or until golden.
- Once bread is done, remove from oven and spread butter all over warm loaves. Let cool for several minutes before removing from pan.
- Spread butter and jam or honey on warm bread.
- May freeze bread or eat within 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this homemade white bread recipe! Happy Baking, my friends!
Great recipe. I make this every week. I take care of my 92year old Mom and she just loves it. I have also made the one hour wheat bread. They freeze wonderful. I just saw the recipe for the French bread I can’t wait to try it. Thanks keep the great recipes coming. 🙂
You don’t let it raise again in the loaf pans?? All the bread I ever made had to rise above the pan.
That’s what I wondered.
I did let it rise for about 20 minutes anyhow.
Why ever spend 3 hours making bread when this is so good ?
TL;DR
No second rise necessary. I’ve tried it both second rise and no second rise multiple times and no second rise is needed.
No second rise is needed. I did a second rise the first two times I made this bread and the first time my bread fell due to it, the second time it just seemed unnecessary.
Honestly while my bread is in the pan waiting for the oven to preheat it doesn’t seem almost as much as a traditional second rise.
My process: I let the dough rise in the warm oven (200 degrees then turn it off and put the towel covered dough in there) then I pull it out after the rise and immediately set the oven to 350 to bake. As it’s preheating I shape the loaves. As they’re sitting in the pans waiting for the preheat to finish they rise a lot – not up to the tops of the pans as is often needed with other recipes but pretty high. So a bit of a rise is built in. However even without that I think the dough would still rise during the bake.
This bread is so awesome.
*edit
Doesn’t seem = does rise.
I have made this recipe 3 times now. It is very easy, especially after the first batch. It is a very good white bread recipe. My daughter was home with the grandkids and they loved it. Sending my daughter the recipe by her request ???? I have not bought bread since I got my new Kitchen Aide, this recipe will be on my “breads to make” list of several different type of breads recipes I have made thus far. ????
This bread was amazing! It will be on my Christmas gift list to give out to friends and family.
What size pans do you use??
Could I make several small loafs
In small pans? Would I
change the cooking time or temperature
Why put instant yeast in water I though the idea with instant would be adding yeast to dry flour.
Pat, I’ve been baking bread for almost 50 years. The reason why I proof yeast is because you can’t always rely on the expiration dates to be accurate. Improper storage at tthe warehouse, the store, or even at home can kill or weaken yeast. Better to take the ten minutes to proof yeast than to have a dud rise due to weak yeast or worse yet, because it has died. And another thing I do is to freeze yeast for up to 1/2 year. Put the packets in a ziplock bag, press out the air, seal, and place in the freezer. You can reconstitute the yeast straight of the freezer by proofing it.
This was a great snow day activity with my 3 and 5 year old boys! Easy and delicious
The one hour bread is so delicious my Grandson and I have devoured 4 loaves this past week It is so easy am going to make 2 more loaves. This AM
What size bread pans were used to produce the bread shown in the picture. 9X5 or 8X4? They are substantially different sizes.
The one hour bread is a great recipe. Delicous
I sure enjoy your recipes. Another trick to using a warm place to rise. I used to make a triple batch of sister jane Hollisters bread and would make 15 loaves. Made a few loaves into fry bread. To have them ready at different times to bake, I would let the first oven load rise in my hot car. Then the next and so on. Your momma would know Jane. I mixed it all by hand in a huge tub. Keep those yummy recipes coming. So happy my Callie and family live so close to your mom and dad. Callie is in love with them.
smart!!!!!
Kathryn Mullenaux — Can you please share your recipe or directions on how you go about making fry bread from the dough bread you mentioned in your comment? Thanks!