One Minute Bread Recipes

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

LIFEHACK ONE-MINUTE CIABATTA BREAD

Steps:

• Mix warm water and yeast in a medium-sized mixing bowl.
• Add flour and salt.
• Use a spoon and mix your ingredients until you get a heavy batter--too thick for pancake batter and not quite thick enough to be Play-doh.
• Cover bowl with handtowel and let rest at room temperature for 8-12 hours.
• Preheat oven to 400 degrees.
• While oven is preheating, flour a cookie sheet.
• Slowly pour the batter onto the cookie sheet in the shape you'd like it to be. The dough is really sticky, so handshaping could be problematic.
• Sprinkle any spices of your choice onto the ciabatta--dried oregano, rosemary, and basil are suggested. Then stick it in the oven.
• After about 25 minutes in the oven, check on the ciabatta. Once it's golden-brown on top, take it out of the oven and set it to cool for AT LEAST ten minutes. If you don't let it cool, the ciabatta will collapse when you try to cut it and that won't impress your mother at all. So let it cool, and then cut and enjoy.

90 MINUTE BREAD

Steps:

• Mix water and yeast until yeast is dissolved. Add other ingredients.
• Stir in 11-12 cups flour - any combination of wheat or wheat/white you desire. Knead for 10 minutes. Extra flour may be needed so the dough isn't sticky.
• Divide dough into 4 sections. Cover and let rest for 15 minutes.
• Knead and shape into 4 loaves. Put in greased pans.
• Bake at 400 degrees for 30 minutes. Less time for rolls.

60-MINUTE MINI BREADS

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water. Set loaf pans in water. , Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.