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New Recipe - Quick and Easy Rapid Rise Yeast Bread
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Quick and Easy Rapid Rise Yeast Bread
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Who doesn't love fresh baked bread?
A bread recipe that anyone can make
using only a few simple ingredients within a few hours
by Celebrity Pastry Chef Slade Grove.
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Quick and Easy Rapid Rise Yeast Bread
Appetizers & Snacks, Breads American, International, Western
Quick and Easy Rapid Rise Yeast Bread 0 0 5 0
Who doesn't love real fresh baked bread? This bread recipe is a basic, all-purpose bread loaf that anyone can make using only a few simple ingredients within a few hours. No special dough hook required, no kneading, punching down, no prolonged rest/rise cycles. It really is simple to make. This bread loaf is perfect for sandwich bread, toast bread, and bread cubes. It really is an amazing, all-purpose bread loaf that's all-natural and good for you and your family. Stop wasting money on store bought, preservative loaded, sugar laced so called bread.
• 2 C King Arthur Unbleached Bread Flour
• 6 tbsp King Arthur 100% Whole Grain Whole Wheat Flour
• 1 packet of instant (dry) yeast
• 1 1/4 C plus (2 tbsp reserved) Very Warm Water (about 115 to 118 degrees)
• 2 tbsp plus 1 tbsp (reserved) Unsalted Butter, melted
• 2 tbsp Local Origin Honey
• 1 egg lightly beaten with 1 teaspoon water and pinch of table salt
1In bowl of stand mixer, whisk bread flour, whole-wheat flour, and yeast together. Add 1¼ cups of very warm water (115 to 118 degrees), 2 tablespoons of the melted butter, and the honey. Fit stand mixer with the paddle attachment and mix on low speed for 1 minute to incorporate ingredients. Increase speed to medium and mix for 2 more minutes. Scrape down bowl and paddle with greased rubber spatula. Continue to mix at medium speed for 2 more minutes. Remove bowl and paddle from mixer. Scrape down bowl and paddle, leaving paddle in batter. Cover bowl with plastic wrap and let dough mixture rise in warm place for 20 minutes and dough will have about doubled in size.
2Spray a 1lb standard loaf pan with vegetable oil spray. Dissolve the 1 tsp of reserved table salt in the remaining 2 tablespoons of reserved very warm water (115 to 118 degrees). Reattached bowl and paddle to mixer and add-in salt-water mixture and mix on low speed until water is mostly incorporated, about 30 seconds. Increase speed to medium and mix until thoroughly combined, about 1 minute, scraping down paddle if necessary. Transfer dough mixture to prepared loaf pan and smooth the surface with a greased rubber spatula. Cover and leave in warm place for about 15 to 20 minutes. The dough will be about 1/2 inch from the to top of the loaf pan. Uncover and let rise until center of batter is level with edge of pan, about 5 to 10 minutes longer. It’s important that you remove the plastic wrap before the dough touches the plastic wrap.
3Gently brush top of risen loaf with egg wash mixture. Bake until deep golden brown, about 40 to 45 minutes. Removed from oven and using a dish towel, carefully turn out bread onto a wire rack. Reinvert loaf and brush top and sides with remaining 1 tablespoon melted butter. Let cool completely before slicing.
In addition to prep and cook time, there are only two (2) rise periods of 20 minutes each. Total time from start to finish including the prep, rise, and bake is about one (1) hour and 15 minutes.
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