Easy Homemade Bread – One rise!

Home.

Did you know that I’m a home-body?

It’s true.

I just have that “feel good” feeling when I’m at home.

It started in my childhood . . . my home was always a warm cozy place.

 One of my fondest childhood memories, was the smell of fresh baked bread.

It was then and still is . . . pure magic for me.

I learned to BAKE from my sweet Mom.

Do we Mom’s realize that our children are always watching?

Children watch and learn . . . much more than they listen and learn.

I watched my Mom prepare meal after meal.

She never ushered me out of the kitchen.

I don’t remember her talking much . . . she was always in a rush . . . 6 kids!

I watched.

I learned everything I needed to know . . . by watching.

Let your kids . . . watch . . . and learn.

You don’t even need to talk.

Let them sit & watch and don’t usher them away!

Mom never let me shape a loaf of bread.

I watched.

She didn’t ever roll it out and then roll it up like you do a cinnamon roll.

She simply shaped the bread in the palms of her hand.

You can teach you children to prepare meals and Bake homemade bread,

by simply letting them watch.

This recipe comes from Jamie Cooks it up.  It’s a great blog to visit.

This particular bread recipe sparked my interest.

Once you make the dough, you shape it and put it right in the pans to rise.

ONE RISE!

Usually . . . you let the dough double in size, punch down, shape the dough into a nice loaf and then rise again.

You can have homemade bread – done – and out of the oven so fast . . .

your head will spin and your children will sing . . . “Love at home!”

 

Print

Easy Homemade Bread – One rise!

This bread recipe is fast and easy – It requires just one rise!

Scale

Ingredients

  • 4 cups hot water
  • 1/2 cup sugar
  • 2/3 cup crisco oil
  • 2 scant Tablespoons salt
  • 3 Tablespoons yeast (I used quick rise but regular will work fine)
  • 10 to 12 cups of white all purpose flour.

Instructions

  1. In a Bosch or Kitchen Aid mixer place the hot water, sugar, oil, salt, and 4 cups of the flour. Mix for one minute.
  2. Add the yeast, and the rest of the flour 1 cup at a time while mixing. You will know you have enough flour when the sides of your mixer get scraped clean.The dough shouldn’t be sticky, but still soft to the touch.
  3. Once you have enough flour, mix for 8 minutes on high.
  4. Let the dough rest in the bowl for 5 minutes. Just cover the top of your bowl with a clean cloth.
  5. Punch down the dough….get rid of all that air and bubbles.
  6. Divide the dough into 4 large loaves or 5 small loaves and place each mound of dough into your sprayed bread pans.
  7. Take each piece and “spank” it to get any extra bubbles out.
  8. Round the dough into a ball and then shape it into an oblong loaf shape, tucking all the tails underneath the dough. Place back into the pans.
  9. Place the pans in your oven at 170 degrees, and let rise for 25 minutes, or until the bread has risen about 1 inch above the edge of the pan.
  10. Turn the oven up to 350 degrees and bake for 25 minutes, or until the bread is golden brown. (Tap the top of the loaves and listen for a hollow sound…it’s done)
  11. **Don’t take the pans out while the oven heats up….just let the bread keep rising while it heats.

 

ONE RISE – HOMEMADE WHITE BREAD
This bread recipe is fast and easy – It requires just one rise!
Ingredients
  • 4 cups hot water
  • 1/2 cup sugar
  • 2/3 cup crisco oil
  • 2 scant Tablespoons salt
  • 3 Tablespoons yeast (I used quick rise but regular will work fine)
  • 10 to 12 cups of white all purpose flour.
Instructions
  1. In a Bosch or Kitchen Aid mixer place the hot water, sugar, oil, salt, and 4 cups of the flour. Mix for one minute.
  2. Add the yeast, and the rest of the flour 1 cup at a time while mixing. You will know you have enough flour when the sides of your mixer get scraped clean.The dough shouldn’t be sticky, but still soft to the touch.
  3. Once you have enough flour, mix for 8 minutes on high.
  4. Let the dough rest in the bowl for 5 minutes. Just cover the top of your bowl with a clean cloth.
  5. Punch down the dough….get rid of all that air and bubbles.
  6. Divide the dough into 4 large loaves or 5 small loaves and place each mound of dough into your sprayed bread pans.
  7. Take each piece and “spank” it to get any extra bubbles out.
  8. Round the dough into a ball and then shape it into an oblong loaf shape, tucking all the tails underneath the dough. Place back into the pans.
  9. Place the pans in your oven at 170 degrees, and let rise for 25 minutes, or until the bread has risen about 1 inch above the edge of the pan.
  10. Turn the oven up to 350 degrees and bake for 25 minutes, or until the bread is golden brown. (Tap the top of the loaves and listen for a hollow sound…it’s done)
  11. **Don’t take the pans out while the oven heats up….just let the bread keep rising while it heats.
  • Lynne - 12/03/2012 - 8:19 am

    Thank you for this bread recipe. I’ve been wanting to make homemade bread but haven’t had time to spend all day waiting on the rising. I’m going to try this today! Thanks!ReplyCancel

  • Meghan - 12/03/2012 - 11:17 am

    You’ve inspired me to make some bread today! What is Crisco oil, though? Just canola oil would work, right? Or butter?

    Hi Meghan,

    Any good quality oil will work just fine. I’ve never use butter in this recipe.
    Crisco is just a brand name that I like & use often. It’s fast & easy….you’ll love it.

    JonnaReplyCancel

  • Meghan - 12/03/2012 - 1:34 pm

    Thanks so much! I never make bread because I’m scared of it, but you said “easy” enough times in this post to make me pull out my Bosch and stop over-thinking it. It was fast enough that my baby was entertained in his jumper the whole time I mixed it (which is saying something), and it tastes perfect! I like the chewy texture. I’m going to surprise my husband at work with a loaf this afternoon.ReplyCancel

  • Jordan LIttle - 12/03/2012 - 1:57 pm

    I love fresh baked bread! However, I do love your blog even more. I even linked my latest post on banana bread to you. Thanks for posting this, I will be making this soon!ReplyCancel

  • Food Frenzy - 12/03/2012 - 4:10 pm

    Hello, we found your blog on Foodie Blogroll and wanted to say ‘hi’. You have a wonderful site and we would like to invite you to share your food posts at Food Frenzy for additional exposure.

    If you have any questions, do not hesitate to contact us.ReplyCancel

  • Fran - 12/04/2012 - 9:49 am

    Hi, I love your site. I’m new to baking and use my bread machine to make dough… tiny steps here. Here’s my question: how do i downsize most of your bread recipes to fit my needs? i like to try a recipe first to see if I can do it and to taste to see if I like it. Thanks, in advance, for your help!ReplyCancel

  • Christine - 12/06/2012 - 7:54 am

    Love this…I made it last night to have with soup. It is magical! I can’t believe bread this delicious can be made so quickly! Thank you for sharing.ReplyCancel

  • Susan - 12/09/2012 - 10:45 am

    These loaves of bread look absolutely yummy. Can’t wait to try them. I know you slaved over the Raspberry patch this summer, but I am salivating over the bottle of jam. Wished I was still next door, and could run over an borrow a bottle!!!! Today the fam is coming over to share some of Doyle Walkers wonderful Scones. Can’t wait!!!!ReplyCancel

  • Puppydogs - 12/12/2012 - 3:07 pm

    Hi
    Do you time the baking (25 minutes) when the oven has reached 350 or do you start timing when you change the oven temperature?
    thanks!!

    ReplyCancel

    • Get Off Your Butt and BAKE! - 12/12/2012 - 7:15 pm

      Hi Puppydogs,

      Place the pans in your oven at 170 degrees, and let rise for 25 minutes, or until the bread has risen about 1 inch above the edge of the pan.
      Then without taking the bread out of the oven,
      Turn the oven up to 350 degrees and bake for another 25 minutes, or until the bread is golden brown.

      The first 25 minutes or so, is just rise time.

      Hope this helps,
      JonnaReplyCancel

  • camilla - 12/12/2012 - 9:39 pm

    Thank you for your sweet words about children and the way they learn from their mothers. I needed to hear your words TODAY! nothing else is more important then them… Mothers play such a huge role.ReplyCancel

  • Larry Seliger - 01/06/2013 - 9:59 am

    I have always stunk at making bread. Tried this recipe and made the best bread I have ever made. ThanksReplyCancel

  • heather - 01/21/2013 - 3:24 pm

    Hi !! I really enjoyed reading about all your recipes! I’m nominating you for a Liebster Award. Check out my post with the details and let me know if you have any questions! It’s all about new bloggers getting to know each other!
    http://www.smileandsprinkles.blogspot.com

    -Heather
    (your newest follower!)ReplyCancel

  • Michelle Holbrook - 04/24/2013 - 12:53 pm

    My husband and I are living aboard a boat and find it a little difficult to make 4 loaves at one time! Can I cut recipe in half – making 2 loaves without losing flavor and texture?
    I love to bake and excited to try your bread recipe.
    Love your recipes and website…

    Michelle HolbrookReplyCancel

  • Camo Cutie - 06/04/2013 - 10:05 pm

    I am excited to try this recipe. Is there a reason for mixing all the other ingredients and then adding the yeast I always thought that the yeast was activated by mixing with the hot water will it make a difference to mix the yeast in first with the water and sugar and then add the rest of the ingredients? Also I do not have a mixer so I will be mixing by hand will this make a difference on how the bread will turn out????ReplyCancel

  • wilfred caisse - 11/04/2013 - 2:00 pm

    I would like to try your recipe Easy Homemade Bread – One rise!
    but I do not own and type of electrical product Like Bosch or Kitchen Aid that would handle this recipe or others on your site. Do you have any suggestions for a person with a Glass Bowl and Wooden Spoon. I am new to baking bread. (actually anything) and I have had a few success’ with bread making. I need the exercise of stirring the flour in the bowl. I need to make only one loaf at a time. I would never have storage for that many loaves as I live in a small apartment. Thank You, WilfredReplyCancel

    • Get Off Your Butt and BAKE - 11/07/2013 - 7:19 pm

      Hi Wilfred,

      You can easily cut the recipe in half, to just make 2 loaves.
      Keep one in the freezer for eating later, or give it away!
      Just use a large bowl and your wooden spoon and some arm power!!!
      This is what I always did long before I had a kitchenAid, and sometimes I still opt to do
      it this way. I’m proud of you!

      JonnaReplyCancel

  • Albert Reynolds - 12/08/2013 - 6:33 am

    The lowest temperature on my oven is 200 degrees. Is this too high for letting the dough rise? Or, should I just let it rise on the counter like I’ve been doing for 40+ years? My wife really wants to know as she says that I’m the baker in this family. (I think she wants her counter space back.)
    If this recipe turns out as good for me as it sounds, I’ll be making a lot of bread for church gatherings and family reunions.
    Thank you.
    AlbertReplyCancel

    • Get Off Your Butt and BAKE - 12/08/2013 - 4:15 pm

      Hi Albert,

      It could be a bit high!
      Possibly test the temp of your oven with a meter, then turn it off when it reaches 170.
      That way you can still get a faster rise time!

      JonnaReplyCancel

  • Jennifer - 01/08/2014 - 8:30 am

    It’s a cold day here in the South so this recipe I have saved on Pinterest is getting a try! The bread is rising now in the oven and I have high hopes it will be as good as everyone says. If my Artisan KitchenAid stand mixer did not burn up in the mixing process I will be cutting the recipe in half the next time. It was actually smoking a bit afterwards. **YIKES!!**ReplyCancel

  • Pam - 01/11/2014 - 3:46 pm

    I made this recipe for dinner tonight. I followed the directions exactly. The bread turned out great even with my two young kitchen helpers. I only made one loaf of bread. The rest of the dough was used to make 3 dozen cinnamon rolls. It worked out great because I needed bread to go with the lasagna tonight and a dessert for a co-workers birthday on Monday. I just need to find a nice cream cheese glaze for my cinnamon rolls and I am set.ReplyCancel

  • Yvonne - 04/17/2014 - 9:09 pm

    Should the water be lukewarm? I always thought that hot water would kill the yeast?ReplyCancel

    • Get Off Your Butt and BAKE - 04/24/2014 - 12:26 pm

      Hi Yvonne,

      If you were to add the yeast directly to hot water . . . yes, you would kill the yeast.
      In this recipe you mix several ingredients first, then add the yeast to a warm mixture.

      I hope this helps,

      JonnaReplyCancel

  • Sara - 06/21/2015 - 5:51 am

    Hello Jonna,
    I’m excited about this quick and easy bread recipe. My recipe usually takes 2 hours. Question about the bake time, do you start the 25 minute time when the oven is turned on and set at 350* or begin timing after the oven heats up to 350*?
    Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - 06/22/2015 - 2:21 pm

      Hi Glenn and Sara,

      I usually start timing after the oven is pre-heated.
      Hope this helps. All ovens heat a bit differently though, so it’s best to keep a watch out.

      JonnaReplyCancel