Monday, January 17, 2011

Guest Post - 1 Hour Bread!

Today Lori is sharing with us a fabulous bread recipe! I can't wait to try it. :)

Hi! My name is Lori. I live outside of a small town in Northern California. I work at the local high school in a Severely Handicapped classroom, which means I have summers off. So, once school gets out, I'm able to garden, quilt, and cook without a schedule! I love to cook just about anything, but baking is my true love. In fact, when I get into a baking spree, I usually end up with too many goodies. Way too many for us. That's when I start sending the goodies off with Hubby to work, or give them to the neighbors.

When I heard that Sarah was having a few camera issues because she loved having a certain little sweetheart use her camera, I wanted to help out. What can I say, I'm a sucker for kids! So when I was wondering which recipe I should share, the first one that popped into my head was, "Lori's 1 Hour Flat Bread." It's a combination of 2 or 3 different recipes that I put together years ago, and then gave it a very unique, very cool name. I love that I can make it after I get home from work and have it ready to put on the table an hour later. It's such a fast and easy recipe, and I'm always happy with the results. It goes great with a nice hot bowl of soup, and a quickie green salad. The recipe makes 2 round loaves, about 8"-9" across. Oh, and the leftovers? They make the greatest toast, with a little bit of butter, and lots of cinnamon sugar! And if a slice or two makes it to lunch, try a toasted, open face peanut butter and jelly sandwich. Yum!

So here’s what I do:

1. Mix water and yeast together. The water should be warm to the touch, but not hot. The yeast likes to be warm, not hot.

2. Measure milk and pour into large bowl. Add in butter, salt and sugar. Microwave until butter begins to melt. It’s not necessary to heat it until all the butter is melted, just until the milk gets warm. Stir it all up good, then add in the water and yeast mixture.

3. Start adding in the flour, about a cup at a time. At first, it will be clumpy, not smooth. That’s ok, just keep adding and stirring in flour until the dough gets real stiff.

4. Put all the dough onto a floured surface and start kneading. I usually knead for about 5-10 minutes, depending on how much flour I’ve already stirred in. It will turn a sort of satiny smooth texture, and be just heaven to touch. (folks, can you tell I love making bread?)

5. Cut it in half, smooth each piece into a big round ball, and put them on a greased cookie sheet. If you have a silicone liner or parchment paper, you can use that. Either will work just fine. *Note: this is where I looked at my pictures, and saw that my, “Flat Bread” was, well, not flat. My original reasoning behind calling it flat bread was that I baked it flat, on a cookie sheet. For years now, I’ve been making flat bread that’s not flat!

6. Place cookie sheet in a cold oven and turn it on to 350. I bake it in my oven for 35 minutes, but you might want to start checking it at 30.

Take it out when they are nicely browned and make that special done sound when tapped. Remove from pans and butter tops. Want to know my easy way to butter the tops of bread? I use a very cold, sometimes frozen stick of butter. That way, my hands don’t get all goopy from the butter and bread right out of the oven.

Ta da! You’re done! Let it sit for just a little bit before slicing, and then dig in! Maybe your family will love your bread so much they’ll clean up the dinner dishes for you!

Lori’s 1 Hour Flat Bread
Yields 2 round loaves

Mix together and let sit for 3-4 minutes:
4 Tablespoons yeast
1 cup warm water

Warm together in microwave until butter begins to melt:

1 cup milk
3 Tablespoons butter

1 Tablespoons salt
4 Tablespoons sugar
About 6 cups flour

Mix all liquid ingredients well. Add flour 1 cup at a time, until too stiff to stir. Put on floured surface and knead until smooth, about 5-10 minutes. Shape into 2 round loaves. Put on greased cookie sheet. Place in cold oven, turn onto 350, cook about 35 minutes, or until tops are nicely browned, and when tapped, they will make a hollow sound. Take out and butter tops. Let rest for a few minutes to make slicing easier.


  1. I have always been a little afraid of making my own bread, but I'm definitely going to try this!

  2. This looks excellent! I wonder, do you think you could roll the dough into smaller balls and make rolls?

    Definitely one I'll try since it takes an hour!

  3. Rolls turn out awesome with this recipe! A whole recipe made into rolls will yield 24 rolls. When I do that, I put 12 in each of 2 greased 9x13 pans. Cooking time I think is around 20 minutes, but haven't written it down, so keep an eye on them. I've also made sweet rolls out of them with one half, and either dinner rolls or a loaf with the other half. I usually let the sweet rolls rise a little, though. This is also real good made into Pioneer Woman's rosemary dinner rolls. A favorite in this house!

  4. Yum--thanks! And I kinda want to make it into cinnamon swirl bread too. Any thoughts on making this with whole wheat flour?

  5. I've made this into cinnamon/sweet rolls lots of times, but not a swirl bread. I think it would do awesome, but I would definitely let it rise first. I would also use a bread pan, but that's just me. The only flour I've used has been white, but if you wanted to experiment with whole wheat, start with half and half, and go from there. Maybe a little molasses/honey in the batter to replace part or all of the sugar? Sounds like a great idea! Let us know how it goes.


I love feedback from y'all and try my best to respond to as many questions as possible.