Miracle One Hour White Bread is a homemade, made-from-scratch bread recipe made in one hour.
There’s nothing quite like homemade baked bread. I recently discovered that making homemade bread doesn’t have to be a long, time-consuming process. It can actually be easy! You can actually make delicious homemade bread in no time at all. It is a miracle!
I told you about my darling friend, Stephanie’s daughter, Hayley, who is quite the cook like her Mom. She put together a cookbook of her family recipes and this is one of them. I wondered if you could truly make bread in less than one hour and was convinced after trying this recipe. I love that my kids can even make this bread and use it for their lunches at school.
I am sharing tips and tricks on how you can make homemade bread at home in 60 minutes. You are going to impress some people big time!
Tips for making Miracle One Hour Homemade White Bread:
- Let your YEAST PROOF. The key is to use very warm water (about 110 degrees). Adding sugar to the yeast helps it proof even faster. Let the yeast proof for at least 5 minutes. Remember to always use fresh yeast. You will know the yeast is working when it starts to form a creamy foam on the surface.
- Use BREAD FLOUR. Bread Flour has a higher gluten and protein content so it will create a chewier and allows the bread to rise even higher.
- Use a STAND MIXER. This bread recipe is easiest with a stand mixer such as a Bosch mixer. You can find a good deal on a Bosch mixer, by clicking HERE. This is a huge time saver as you knead the bread for 5 minutes in the mixer. It saves you from doing it yourself! If you don’t own a stand mixer, you can knead the bread dough by hand.
- Let RISE in a WARM PLACE. This expedites the rising process. If you live in a very cold climate, you can always set the oven to about 200 degrees and let the bread rise for approximately 20 minutes or until double in size. Here are my favorite loaf pans.
- BAKE until GOLDEN BROWN. Heat the oven to 350 degrees and bake until golden on the outside. Remove from oven and spread butter over top of loaves to give moisture and shine.
* Once you remove the hot homemade bread from the oven, remove from pans and spread with butter and jam.
If you are looking for an easy Whole Wheat Bread recipe, click HERE for the recipe.
If you are looking for Quick and Easy French Bread, click HERE for the recipe.
If you are looking for Hayley’s Famous Cinnamon Rolls, click HERE for the recipe.
- 2 cups Very Warm Water
- 1 1/2 Tablespoon heaping Instant Yeast
- 1/4 cup Sugar
- 2 Tablespoons Oil
- 4 3/4 - 5 1/4 cups White Bread Flour
- 1 1/2 teaspoons Salt
- Place warm water in large mixing bowl. Add yeast and stir. Stir in sugar and let proof (start to form a creamy foam) for 5 minutes.
- Add oil, flour, and salt. Begin by adding half of the flour. Start to mix using the dough hook. Add remaining flour until dough pulls away from sides of mixing bowl. Using Bosch or Kitchenaid, knead for 5 minutes at medium-high speed. If you don't own a stand mixer, you can knead by hand.
- Cover the dough in the bowl with a dishtowel. Let rise in a warm place for 25 minutes or until double in size.
- Tip: If you live in a cold place, you may place in a warm oven. Set oven to 200 degrees, turn off, and then place dough in an ovenproof bowl in the oven and let rise.
- Place oil on hands and shape into two bread loaves. Spray loaf pans with non-stick cooking spray.
- Bake at 350 degrees for 25 minutes or until golden.
- Once bread is done, remove from oven and spread butter all over warm loaves. Let cool for several minutes before removing from pan.
- Spread butter and jam or honey on warm bread.
- May freeze bread or eat within 2 days.
I hope you love this homemade white bread recipe! Happy Baking, my friends!
I sure enjoy your recipes. Another trick to using a warm place to rise. I used to make a triple batch of sister jane Hollisters bread and would make 15 loaves. Made a few loaves into fry bread. To have them ready at different times to bake, I would let the first oven load rise in my hot car. Then the next and so on. Your momma would know Jane. I mixed it all by hand in a huge tub. Keep those yummy recipes coming. So happy my Callie and family live so close to your mom and dad. Callie is in love with them.
smart!!!!!
The one hour bread is a great recipe. Delicous
What size bread pans were used to produce the bread shown in the picture. 9X5 or 8X4? They are substantially different sizes.
The one hour bread is so delicious my Grandson and I have devoured 4 loaves this past week It is so easy am going to make 2 more loaves. This AM
This was a great snow day activity with my 3 and 5 year old boys! Easy and delicious
What size pans do you use??
Could I make several small loafs
In small pans? Would I
change the cooking time or temperature
Why put instant yeast in water I though the idea with instant would be adding yeast to dry flour.
Pat, I’ve been baking bread for almost 50 years. The reason why I proof yeast is because you can’t always rely on the expiration dates to be accurate. Improper storage at tthe warehouse, the store, or even at home can kill or weaken yeast. Better to take the ten minutes to proof yeast than to have a dud rise due to weak yeast or worse yet, because it has died. And another thing I do is to freeze yeast for up to 1/2 year. Put the packets in a ziplock bag, press out the air, seal, and place in the freezer. You can reconstitute the yeast straight of the freezer by proofing it.
This bread was amazing! It will be on my Christmas gift list to give out to friends and family.
I have made this recipe 3 times now. It is very easy, especially after the first batch. It is a very good white bread recipe. My daughter was home with the grandkids and they loved it. Sending my daughter the recipe by her request 😁 I have not bought bread since I got my new Kitchen Aide, this recipe will be on my “breads to make” list of several different type of breads recipes I have made thus far. 🍞
You don’t let it raise again in the loaf pans?? All the bread I ever made had to rise above the pan.
That’s what I wondered.
I did let it rise for about 20 minutes anyhow.
Why ever spend 3 hours making bread when this is so good ?
TL;DR
No second rise necessary. I’ve tried it both second rise and no second rise multiple times and no second rise is needed.
No second rise is needed. I did a second rise the first two times I made this bread and the first time my bread fell due to it, the second time it just seemed unnecessary.
Honestly while my bread is in the pan waiting for the oven to preheat it doesn’t seem almost as much as a traditional second rise.
My process: I let the dough rise in the warm oven (200 degrees then turn it off and put the towel covered dough in there) then I pull it out after the rise and immediately set the oven to 350 to bake. As it’s preheating I shape the loaves. As they’re sitting in the pans waiting for the preheat to finish they rise a lot – not up to the tops of the pans as is often needed with other recipes but pretty high. So a bit of a rise is built in. However even without that I think the dough would still rise during the bake.
This bread is so awesome.
*edit
Doesn’t seem = does rise.
Great recipe. I make this every week. I take care of my 92year old Mom and she just loves it. I have also made the one hour wheat bread. They freeze wonderful. I just saw the recipe for the French bread I can’t wait to try it. Thanks keep the great recipes coming. 🙂
I was amazed at how easy and how yummy this bread was. Thanks for the recipe!
Can this bread be baked in a cake pan or a fluted bundt pan if I don’t have a loaf pan?
Just made this bread, I love it, it’s a keeper, who needs a bread machine, thank you.
I’m so disappointed this recipe didn’t work for me. I’ve been looking forward to making my own bread for a while but I’m no expert baker… probably something I did wrong.
I”m betting it was your yeast. I’ve had the problem where I thought I’d done everything as directed (and indeed I had) but back in the day, I didn’t proof the yeast properly. Try changing yeast brand and keep it in the fridge after you open it.
This recipe has never failed for me and I’ve used it multiple times. I’ve even substituted brown sugar and 1/2 wheat flour and it still worked! Great recipe thanks for sharing!!
If I used AP flour do I use less water? I followed everything and it was so wet and sticky 🙁
I was wondering about AP flour. How did yours turn out? Did you add extra flour to cut down on the stickiness?
AP flour most likely could be used. You will definitely need either less water or more flour though as bread flour absorbs more moisture. Just be aware that the crumb consistency might be slightly different.
I used AP flour, exactly 5 cups! Followed all directions to the letter and mine came out wonderful.
1st time making bread without a bread machine and tasted better than those loaves. This is perfect! Easy and made it over my lunch break! I didn’t alter anything and follow instructions exactly. My oven bakes a little warmer so only cooked it for 22 mins.
I made this miracle one hour white bread. Used stand up mixer. I did use regular yeast and allowed a second rise for about half an hour. Increased bake time to 35 minutes. The result was as good as I wanted it to be. NOTE: I loved the tip of using a heated oven at low temperature to expedite the rise.
Love it 😍
Made it so many times!
This is the best bread I have ever made!!! thank you!!!! so easy!!!
This is the best bread!!! so easy!!! Substituted coconut oil for oil. came out great! my daughter loves it.
I made this last night and it turned out perfect and delicious! I used self rising flour because it’s what I had and it was fine. Thank you!
I’ve been making many different bread recipes over the years- but forgot to start my dough early enough and searched Pinterest for a faster rise bread recipe when I came across this one. I divided the recipe and only made 1 loaf, but after eating it, I regretted it. This one is delicious! My family loved it. I printed it to put with out family favorite recipes. Thanks for sharing!!
Looove this recipe. Very easy, but my loaves always seem to split on the sides. I use all the floor thinking it was too moist(originally I didnt use quite all of it) , my yeast is good sits for five minutes to proof before adding flour, oil, and salt..😕Anyone out there have suggestions?
I read on another blog that splits on the side of a bread loaf are due to under proofing.
Does ANYONE know what size breadpan you use, and after you put the dough in the pans, is there a second rise? The author has been asked by several people but won’t respond!!
I use standard 9X5 loaf bread pans and no second rise. I’ve made it twice now, and the bread has come out perfectly. I did need an extra five minutes in the oven to get it to golden brown.
Thank you Chris!
I would love to try this bread. I have SAF instant yeast. Will that work? I thought I could only mix it with the dry ingredients.
Has anyone turned this recipe into dinner roles? I love it as a loaf but looking to shake things up
This is an awesome recipe! The first time I made it I did a second rise in the pans for 30 minutes. It turned out soft and delicious! The next time I did not do a second rise (in other words followed the instructions!) and it still turned out great! I split the dough in half and made a big pan of cinnamon rolls with the other half! Delicious!
I LOVE this bread. I add fresh herbs and garlic from my garden to it. It’s so good and so easy. My family and friends really love it.
I can’t get the top to be beautifully rounded but even a little wavy it tastes amazing and is fluffy and perfect.
I made this as loaves, hand shaped on cookie sheets and they were great! Then I divided another batch into 11 equal weighed portions and filled them with pulled pork. Baked them around 20 minutes. They were amazing! And even after storing the leftovers in the fridge, 60 seconds in the microwave they were still amazing! Can’t wait to try a few more things with this dough!
I have made this recipe four times now. It comes out perfect every time. In our area, bread flour is still pretty much non-existent, so I add vital wheat gluten to regular flour, and it works great. Also, after the first time I made it, I used my bread maker pan…added water, then yeast, then oil, sugar, and salt. On top of that I put the flour. I use the dough menu, and I let the machine do all the kneeling and first rise. Work is done! Thanks for this great recipe.
I have made this recipe four times now. It comes out perfect every time. In our area, bread flour is still pretty much non-existent, so I add vital wheat gluten to regular flour, and it works great. Also, after the first time I made it, I used my bread maker pan…added water, then yeast, then oil, sugar, and salt. On top of that I put the flour. I use the dough menu, and I let the machine do all the kneeling and first rise. Work is done! Thanks for this great recipe.
This is indeed a miracle recipe! I love you, thanks so much for sharing this gem! I made these this morning (had a late start for breakfast preps ’cause work T_T) and it turned out amaaazinnngggly. My husband said it’s the best bread I’ve made so far and I’ve tried a lot! I find about 600g of bread flour yielded a great texture – still a bit sticky but relatively easy to handle after kneading in the mixer and rising. I only had one loaf pan in my arsenal so I made half the dough into 8 big rolls. It was PHENOMENAL!
I made this bread and it came out perfect!