Quick Yeast Bread
Along with the myriad of ribs I was cooking for someone, I was also asked to make bread. Which they needed in three hours.
That time line knocked out the Artisan Bread I usually make as it likes to sit overnight in the fridge before being baked, so despite my knowing that it really isn’t a great time to experiment with new recipes when it is for someone else I had to look for fast bread recipes. I found this one and decided to give it a go. The order was for buns, and this recipe is for loaves, but I figured that bread makes buns just as well as loaves.
Once it was punched down for the first time I divided the dough into fourteen to sixteen pieces, formed rolls and put eight into an oiled pyrex circular dish to rise for the second time, then baked them for approx 18 minutes until golden on top.
Making 100 buns was actually not as scarey a prospect as I had imagined… even with the 50 biscuits needed as well.
These would be great buns for burgers, as well as plain dinner rolls.
Quick Yeast Bread
- 5 cups white all-purpose flour
- 2 tablespoons yeast (or 2 x 7g pkts)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups warm-hot water
- 1/4 cup cooking oil
Put 4 cups of the flour, yeast, sugar and salt into large bowl.
Pour in hot water and oil and mix until combined- it will be sticky.
Add the remaining flour in increments until dough is no longer sticky.
Knead for about 5 minutes until dough is elastic and smooth.
Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
Punch it down and divide dough into two pieces.
Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
Bake at 400F for 40 minutes.
Rub hot breads with water and wrap in a teatowel to’sweat’ to soften the crust.