I like to occasionally make a quick-rise homemade bread for the family. I wish I did it more often – but goodness, it’s just so easy to buy yummy bread from the store. Anywho, laziness aside, when I do make homemade bread, I’m uh, still lazy…I like this recipe because I can start it mid-morning and still have it done in time for lunch.
My husband and kids love to eat their PB&Js with this homemade bread. It’s soft and perfect for slicing.
Also, can we just ignore the giant kid mess in the background of this pic?? This is real life!
If you like this recipe, please check out my other recipes!
Quick-Rising Homemade Bread
I call this a quick-rising bread because it takes only about 1.15 hr-1.45 to do ALL of the rising. This may seem like a lot still if it’s your first time making any kind of bread – but it’s actually pretty quick. You have to give time for that lovely yeast to do it’s good work.
I have egg in this bread recipe because it makes for a more delicate and airy finish.
Ingredients
(yields 2 loaves)
- 3 cups whole wheat flour
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 Tbsp Salt
- 2 Tbsp Yeast or 2 Packets of Yeast
- 2 1/4 cup milk (I use Whole Milk)
- 1/4 cup Olive Oil
- 1 egg
Directions
- Mix 2 cups of whole wheat flour, sugar, salt, and yeast.
- Warm milk and olive oil in a pan on the stove. Remove from heat, add egg, whisk.
- Mix warm milk liquid into the flour mixture with a mixer on low speed for 30 seconds.
- Mix on a medium speed for 3 minutes.
- With a wooden spoon add the remaining flour. Add just about a cup at a time. The last bits of flour will need to be kneaded into the dough.
- Knead for a minute on a floured surface.
- Place dough in a large, greased bowl (I use olive oil), cover with a tea towel or plastic wrap, place in a warm spot. Let rise for 45-60 minutes.
- Punch down the dough. Cut in half. Shape into two separate loaves and place in greased loaf pans. Cover with the tea towel or plastic wrap, place in a warm spot, let it rise for 30-45 minutes.
- Preheat the oven to 350 F. Bake for 40 minutes.
If you only have one loaf pan, put half of the dough in the fridge after the dough has risen the first time. Go through the rest of the steps with the first loaf. Once you have the pan available, re-grease it, place the second dough into it. Let it rise – expect it to take an extra 10-15 minutes or more. Once it looks risen, bake it like normal.
Note: I use a stone loaf pan. I have not tried this recipe in a bread maker or in a metal pan.
