I’m sharing a bread recipe for beginners that bakes in about an hour and yields a crisp crust with a tender, open crumb ideal for sandwiches or toast.

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I finally nailed a Quick And Easy One Hour Bread Recipe that made me stop buying loaves at the store. It uses simple staples like all purpose flour and active dry yeast, but the real fun is in the quick tricks that give you a soft crumb and a slightly crisp crust.

I whipped one up as a little Homemade Bread In Oven experiment and honestly I was surprised how bakery good it tasted. If you always thought fresh bread needed hours of work this Bread Recipe For Beginners will change your mind, its fast, forgiving and oddly addictive so you gotta try it.

Ingredients

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All purpose flour: gives structure and carbs, modest fiber, not very nutrient dense
Active dry yeast: makes dough rise, adds tiny protein and flavour, ferments sugars
Granulated sugar: sweetens, feeds yeast, increases browning and soft crumb
Salt: enhances flavour, controls yeast, contributes electrolytes but used sparingly
Warm water: hydrates flour, activates yeast, affects crumb and crust
Milk: adds tenderness, mild sweetness, protein and fat for richer loaf
Butter or oil: adds fat for softness, improves flavor and shelf life
Egg (optional): gives richness, binds crumbs, helps browning and structure
Optional toppings: sesame seeds or oats add crunch, tiny fiber and healthy fats

Ingredient Quantities

3 cups (360 g) all purpose flour

2 1/4 teaspoons (one 7 g packet) active dry yeast

1 tablespoon (12 g) granulated sugar

1 1/2 teaspoons (9 g) fine salt

1 cup (240 ml) warm water (about 110 F)

1/2 cup (120 ml) warm milk

2 tablespoons (30 g) unsalted butter, melted or 2 tablespoons neutral oil

1 large egg, optional

Extra flour for dusting, about 1/4 cup (30 g), optional

Optional toppings like sesame seeds or oats, 1 to 2 teaspoons

How to Make this

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1. In a large bowl stir together 1 cup warm water (about 110 F), 1/2 cup warm milk, 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast; let sit 5 to 8 minutes until foamy, if it doesnt foam your yeast might be dead.

2. In another bowl whisk 3 cups (360 g) all purpose flour with 1 1/2 teaspoons salt so it’s evenly mixed.

3. Pour the foamy liquid into the flour, add 2 tablespoons melted butter or oil and the optional beaten egg, then stir with a spoon until a shaggy dough forms, it will look messy and thats fine.

4. Turn the dough onto a lightly floured surface and knead about 4 to 6 minutes until smooth and slightly elastic, or knead 3 to 4 minutes on medium speed with a dough hook; add the optional extra flour a tablespoon at a time only if the dough is too sticky.

5. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan or on parchment for a freeform boule, dust the top lightly with flour if you want that rustic look.

6. Cover the pan loosely with plastic wrap or a towel and set in a warm spot to rise about 20 to 25 minutes until nearly doubled, quick trick: put it in your oven with the light on or in an oven warmed briefly to 200 F and turned off to speed it up.

7. While the dough is finishing its rise preheat oven to 375 F; if using, beat 1 egg with a splash of water and brush the top for a shiny crust then sprinkle 1 to 2 teaspoons of sesame seeds or oats.

8. Bake at 375 F for 20 to 25 minutes until the crust is golden brown and the loaf sounds hollow when tapped, internal temp should be about 190 to 200 F if you use a thermometer.

9. Remove from the pan and cool on a rack at least 15 minutes before slicing so the crumb sets, I know its tempting but slicing too soon makes it gummy.

Equipment Needed

1. Large mixing bowl for proofing the yeast and mixing the dough
2. Small bowl or liquid measuring cup to warm water/milk and bloom the yeast
3. Measuring cups and spoons, plus a kitchen scale if you want grams instead of cups
4. Whisk and a wooden spoon or sturdy spatula to stir the shaggy dough
5. Stand mixer with dough hook, or just your hands and a bench scraper for kneading
6. 9×5 inch loaf pan, or parchment and a baking sheet for a freeform boule
7. Plastic wrap or a clean kitchen towel to cover the dough while it rises
8. Pastry brush for egg wash and a small spoon for sprinkling seeds or oats
9. Instant read thermometer and a cooling rack so the loaf rests properly before slicing

FAQ

Q: Can I use instant yeast instead of active dry yeast? A: Yes. Mix instant yeast into the flour and skip the proof step. You may still want a brief rest so the dough relaxes, but total time is almost same.

Q: My dough didn’t rise. What went wrong? A: Most likely the yeast was dead, the water was too hot, or the kitchen was too cold. Try fresh yeast, use 105 to 110 F water, or give it a warm place to rise.

Q: How do I know when the bread is done? A: It should be golden brown, sound hollow when tapped on the bottom, and reach 190 to 200 F inside. If you don’t have a thermometer, tapping is pretty reliable.

Q: Can I use whole wheat flour? A: You can swap up to half the flour for whole wheat. The loaf will be denser and may need a splash more water. Let it rise a bit longer if needed.

Q: Dough is sticky and messy, how much flour should I add? A: Add flour sparingly, a tablespoon at a time. You want tacky dough that holds its shape, not a dry brick.

Q: Can I make this into buns or a round boule? A: Yes. Shape into buns for 8 to 10 rolls or form a boule and bake on a sheet. Adjust baking time: buns 15 to 18 minutes, boule 22 to 28 minutes depending on size.

Quick And Easy One Hour Bread Recipe Substitutions and Variations

All purpose flour: swap for bread flour for a chewier crumb, use 1 to 1 by weight. Or use up to half whole wheat with the rest AP so it doesn’t get too dense, you might need a tablespoon more water.
Active dry yeast: use instant/rapid yeast instead, same weight (7 g) and mix straight into the flour no proofing needed. For fresh yeast use about 3 times the weight (roughly 21 g) and dissolve it in the warm liquid.
Milk and unsalted butter: replace milk with unsweetened plant milks like oat, soy or almond at the same volume, and swap butter for an equal amount neutral oil or melted coconut oil for dairy free baking, add a teaspoon extra oil if dough seems dry.
Egg (optional): use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or 3 tbsp aquafaba to mimic egg, or just skip the egg and brush the loaf with milk or oil for a shiny crust.

Pro Tips

– Always check your yeast the right way: mix it with a bit of the warm liquid and a pinch of sugar, wait 5 to 8 minutes till it foams. If it doesnt foam, toss it and start over, cause dead yeast gives flat bread. Also don’t use water that’s hotter than your skin can stand, it’ll kill the yeast.

– Don’t overdo the flour while kneading. A slightly tacky dough is fine, you can always fold in a little flour later, but adding too much makes the loaf dense and dry. Use the windowpane test or feel for a smooth, slightly elastic texture instead of counting minutes strict.

– Build surface tension when shaping: pull the dough toward you on the counter to tighten the top, that helps it rise up instead of spreading out. If the top browns too quick in the oven, loosely tent with foil for the last 5 to 7 minutes.

– Let the loaf cool more than you think you need to. I know it’s hard, but slicing hot bread makes the crumb gummy and squished. If you’re impatient, at least wait 20 to 30 minutes and you’ll get way better slices.

Quick And Easy One Hour Bread Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing a bread recipe for beginners that bakes in about an hour and yields a crisp crust with a tender, open crumb ideal for sandwiches or toast.

Servings

servings

Calories

228

kcal

Equipment: 1. Large mixing bowl for proofing the yeast and mixing the dough
2. Small bowl or liquid measuring cup to warm water/milk and bloom the yeast
3. Measuring cups and spoons, plus a kitchen scale if you want grams instead of cups
4. Whisk and a wooden spoon or sturdy spatula to stir the shaggy dough
5. Stand mixer with dough hook, or just your hands and a bench scraper for kneading
6. 9×5 inch loaf pan, or parchment and a baking sheet for a freeform boule
7. Plastic wrap or a clean kitchen towel to cover the dough while it rises
8. Pastry brush for egg wash and a small spoon for sprinkling seeds or oats
9. Instant read thermometer and a cooling rack so the loaf rests properly before slicing

Ingredients

3 cups (360 g) all purpose flour
2 1/4 teaspoons (one 7 g packet) active dry yeast
1 tablespoon (12 g) granulated sugar
1 1/2 teaspoons (9 g) fine salt
1 cup (240 ml) warm water (about 110 F)
1/2 cup (120 ml) warm milk
2 tablespoons (30 g) unsalted butter, melted or 2 tablespoons neutral oil
1 large egg, optional
Extra flour for dusting, about 1/4 cup (30 g), optional
Optional toppings like sesame seeds or oats, 1 to 2 teaspoons

Directions

In a large bowl stir together 1 cup warm water (about 110 F), 1/2 cup warm milk, 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast; let sit 5 to 8 minutes until foamy, if it doesnt foam your yeast might be dead.
In another bowl whisk 3 cups (360 g) all purpose flour with 1 1/2 teaspoons salt so it’s evenly mixed.
Pour the foamy liquid into the flour, add 2 tablespoons melted butter or oil and the optional beaten egg, then stir with a spoon until a shaggy dough forms, it will look messy and thats fine.
Turn the dough onto a lightly floured surface and knead about 4 to 6 minutes until smooth and slightly elastic, or knead 3 to 4 minutes on medium speed with a dough hook; add the optional extra flour a tablespoon at a time only if the dough is too sticky.
Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan or on parchment for a freeform boule, dust the top lightly with flour if you want that rustic look.
Cover the pan loosely with plastic wrap or a towel and set in a warm spot to rise about 20 to 25 minutes until nearly doubled, quick trick: put it in your oven with the light on or in an oven warmed briefly to 200 F and turned off to speed it up.
While the dough is finishing its rise preheat oven to 375 F; if using, beat 1 egg with a splash of water and brush the top for a shiny crust then sprinkle 1 to 2 teaspoons of sesame seeds or oats.
Bake at 375 F for 20 to 25 minutes until the crust is golden brown and the loaf sounds hollow when tapped, internal temp should be about 190 to 200 F if you use a thermometer.
Remove from the pan and cool on a rack at least 15 minutes before slicing so the crumb sets, I know its tempting but slicing too soon makes it gummy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 108g
Total number of serves: 8
Calories: 228kcal
Fat: 4.6g
Saturated Fat: 2.4g
Trans Fat: 0.11g
Polyunsaturated: 0.25g
Monounsaturated: 1.1g
Cholesterol: 31mg
Sodium: 459mg
Potassium: 78mg
Carbohydrates: 39.3g
Fiber: 1.3g
Sugar: 2.3g
Protein: 6.2g
Vitamin A: 62IU
Vitamin C: 0mg
Calcium: 29mg
Iron: 1.9mg

Quick And Easy One Hour Bread Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Quick And Easy One Hour Bread Recipe Substitutions and Variations

Pro Tips