Bread in an hour

This recipe is adapted from Mark Bittman, who is correct in saying that this isn’t the best bread you’ll ever eat, but it’s quick and it will do if you want something to dip in your soup or spread cheese on.

How to make bread

Preheat the oven to 450. In a medium-size mixing bowl, mix 3 cups of flour (it can be regular or bread flour, or whole wheat), 1 tsp kosher (Mortons) salt, 2 tsp instant yeast. Add a cup of warm water. (But not too warm or it will kill the yeast! Just barely warm.) Mix until it forms a ball and then turn it out on to a dry baking sheet. Shape it into a baguette shape. Let it rise an hour if possible, or at least 20 minutes, until the oven finishes preheating. You may need to reshape it as it rises.

Then bake it until it is a good brown bread color all over.

You don’t need to knead this bread, but it won’t hurt it if you do.

Vegan or vegetarian

Yes, it’s vegan. Depending on how you feel about yeast.

Will it keep?

Mostly we eat it all up during dinner. It will get stale quickly. Keep it wrapped in a dishtowel if you want it to last. Or make French toast out of it tomorrow, or gazpacho.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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