1 Hour Bread Recipe

It’s Sunday morning and last night I was too tired to make up my normal dough.  I was tired because my daughters were riding doubles on one of the four wheelers, goofing off the way sisters do and wrecked into a tree.  Sending them both over the bars, missing the tree thank goodness and flipping them onto the ground head first.  Ugh… So happy they weren’t hurt to serious.  They were totally casting the blame to each other. Each saying it wasn’t their fault. Needless to say they both now have some respect for the machine.

Again, It’s 6:00 AM Sunday morning.  My normal internal clock wake up time and I wanted some bread darn it! So, I sat down in front of the imac and did a few quick searches and saw a few recipes that sorta looked promising.

My brain was like,  this part sounds good but not that part, I want to cook it in my dutch oven not on a tray, etc… I then mixed a few recipes together and came up with this one to make it I’ll call it…

1 Hour Bread

Pretty fast prep and the dough was ready in about the same time my oven was warmed up the way I like it, SUPER HOT~!   aka 500 degrees

Yeast Starter Fleischmann's Active Dry Yeast

Dough Oiling The Dough

In The Dutch Oven Almost Done

Tasty Bread


Ready To Eat


  • 4 teaspoons, active dry yeast
  • 2 tablespoons, sugar
  • 1&1/2 cups, water
  • 3&1/2 cups, flour
  • 1&1/2 teaspoon, salt
  • 3/4 teaspoon, balsamic vinegar


  1. In mixer bowl, add yeast, sugar and 1 cup water, mix and let sit 10 min
  2. Preheat oven with dutch oven and lid to 500 degrees
  3. add 3 cups flour, salt, vinegar, and beat 3 minutes with paddle
  4. switch to dough hook, add 1/3 cup of flour, beat 2 minutes
  5. let dough become elastic but not gooey, dough will clear from sides of mixing bowl
  6. grease microwave bowl, and roll dough in the oil to cover completely,
  7. cover bowl with wet paper towel or wet dish towel, nuke on high for 25 seconds
  8. Let rest for 5 minutes, nuke again for 25 seconds and rest for 15 minutes
  9. at this time oven should be totally reheated for at least 30 minutes
  10. shape dough ball and place into dutch oven, place lid on
  11. bake for 30 minutes, remove lid
  12. bake for 10 minutes or till crust is golden brown as in my pictures
  13. let cool on rack for 20-30 minutes, this also let’s inside of bread complete cooking

Final Thoughts

While this isn’t going to have the rich complex flavors of a regular no-knead bread it makes up for it with speed.  You may be wondering what the vinegar is for, well it helps simulate for the loss of hose complex flavors. The crumb is smaller and so are the large air pockets (I love) that come with the longer rise times. The flavor is full though, the yeast shows through with a little tang as well.


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