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“No Time” Bread

Print Recipe
Course bread
Keyword bread
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1 loaf

Ingredients

  • 4 1/2 teaspoons active dry yeast two packets
  • 1 tablespoon sugar
  • 1 1/2 cups water
  • 3 1/2 cups bread flour
  • 1 1/4 teaspoon salt
  • 3/4 teaspoon balsamic vinegar

Instructions

  • In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
  • Heat the oven to 450°F. Put a Dutch oven in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
  • Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle.
  • Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy (it was pretty dang sticky, but no, not goopy). The dough will clear the sides of the bowl but still stick to the bottom.
  • Lightly grease a microwave-safe bowl with vegetable oil and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave. Microwave on HIGH for 25 seconds. Let rest in the microwave for about five minutes. Microwave on HIGH for another 25 seconds, then remove. Let rest and rise for another 15 minutes.
  • Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.

Notes

I made this in an hour flat. But I was trying to do so. I reduced the rise time and cooking time because I was in a hurry & it still turned out just fine. I probably let it rise about 10-15 min total, and only baked it for about 25-30 minutes. I didn’t make it into much of a ball and it “plopped in” and kind of flattened out a little which probably accounts for the cooking time. I also only had about 1 cup of bread flour and used AP for the rest, which was also fine. I also failed to divide the flour and added it all at once, also, obviously, fine. In short, if you do a better job than I, it will probably be even better. It’s not going to be slow bread, obviously, but hey, it’s fresh bread without forethought. Not bad at all, quite good. I’ve already made it once again.